Three-Bean Salad

This is a dinner salad for the two of us. I may serve crackers with it, or french bread pieces with a little olive oil and black pepper for dipping. Best when chilled for about an hour, but the beans will get soggy if you wait much more than that. I usually keep the cans of beans in the fridge until ready to prepare the salad.
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1 can green beans, drained and chilled

1 can white beans, drained and chilled

1 can kidney beans, drained and chilled

1 small jar artichoke hearts, drained and chopped

4-5 thin slices red onion

1 stalk celery, chopped

slivered almonds

Italian Dressing



Combine beans, artichoke hearts, onion and celery. Sprinkle in a handful of almonds.


Pour on Italian dressing to taste and stir to blend. Chill before serving.

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