I started making this version of a picnic/potluck favorite many years ago when I was given the 1963 edition of the McCall's Cookbook. This recipe originally called for frozen or canned green and yellow beans, more sugar, vegetable oil,and was only a "3 bean salad". I've added more beans, fresh beans, reduced the sugar and added more colorful peppers. Although I have reduced the amount of sugar, I would not eliminate it entirely; as the dressing is pleasantly " agrodolce". (although this was not a word much in use in 1963.)
<br />
<br /> This is a cinch to throw together, is bright and colorful, can be made in advance, travels well, and is loved by both adults and children. It goes well with any grilled meat or fish, or as part of a buffet of other salads. Old as it is, it has held up well, and there is rarely any left over. It can be easily doubled or tripled for a crowd.

Share: