Three Bean Salad

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Easy, fast, inexpensive. I am allergic to peppers, so I had to leave that out. In place of it, I added some finely diced celery for more texture. I used extra-virgin olive oil in place of the vegetable oil, so much more flavor, especially when eating it uncooked. As the others before me said, this salad is usually made sweet. You could still add a little sugar if you wanted to experiment, but I found it didn't need it. And just for the record, I agree with the observation cited by "anonymous" and how a reviewer from MA said she is perturbed that some of us 'change' ingredients from what it was 'intended.' It's food snobbery to take that attitude. Perhaps what perturbs the rest of us about that person is her "Iron Chef" purist mentality. It's rigid and inappropriate here in a forum of this nature. That person would have you think one was creating a Frankenstein instead of a 3-bean salad b/c of an ingredient change! I like hearing of others' experiments with a recipe and what worked for them. It's called sharing tips and ideas.

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Unlike JOANNE from Shirley NY, I am giving THIS recipe, not an adulterated version, a top rating. I have always loved three bean salad but my husband didn't like it because it was sweet. One of his favorite spices-puts on everthing-is Greek seasoning. So when I saw this recipe, it seemed like a natural. And, boy is it!! I thought two tablespoons of the seasoning would be a bit much, but it's just perfect.
I find it odd that folks rate the recipes but have totally changed them from what was intended. Try this one, it's fantastic!!!