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When I called my mother this morning to ask where to find her “three bean salad recipe,” she said, “the Virginia Bentley Cookbook.” This is one of those books that’s dog eared, stained and held together by brown packing tape. A staple and a go to – and, the three bean salad page is part of the reason why.

Serves

4

Prep time

15 MINUTES

Cook time

––

INGREDIENTS

  • 3 cups green beans, cut (or more to meet your desired ratio)​
  • 1 can dark red kidney beans​
  • 2 small white onions, chopped​
  • 1/2 cup apple cider vinegar​
  • 1/8 cup olive oil​
  • 1/4 cup pure maple syrup​
  • 1/4 cup maple sugar* (see note)​
  • Salt and pepper to taste​

INSTRUCTIONS

  1. In a small bowl mix the vinegar, oil, maple syrup and maple sugar together, and set aside.
  2. In a larger serving bowl combine the green beans, kidney beans and onions.
  3. Add the maple dressing to the beans and mix thoroughly.
  4. Refrigerate in a glass container. Always best the next day. The salad can keep for several days.

*Maple syrup can be substituted for the maple sugar. However, the mixture of oil, vinegar, and syrup should be brought to a boil and then removed from heat.

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