You can make use of the liquid in which canned beans are packed. It will add flavor when used in place of water in this Three-Bean Salad recipe, as well as in your favorite soup or stew recipe.
1 (8-ounce) can cut green beans
1 (8-ounce) can wax beans
1 (8-ounce) can red kidney beans
1 stalk celery
1 small green bell pepper
1 small onion
1/2 cup white vinegar
3 Tbsp water
1/2 cup sugar
1 tsp salt
1/2 tsp pepper
3 1/2 Tbsp vegetable oil
Drain green, wax and kidney beans, discard liquid. Coarsely chop celery and bell pepper. Cut onion into thin slices.
Combine beans in a large bowl; toss gently. Stir in celery, bell pepper and onion.
Combine vinegar and water in a jar with a tight-fitting lid. Add sugar, salt and pepper; shake until mixed. Add oil; shake until well combined.
Pour dressing over bean mixture, tossing to coat. Chill, covered, until ready to use. Stir before serving.
Three-Bean Salad tip: If you do not have a jar with a tight-fitting lid on hand, combine vinegar, water, sugar, salt and pepper in a small bowl. Beat vigorously with a fork until the sugar dissolves.