 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
This is a great recipe for those who can't handle the onion & green pepper in bean salads. I copied it out of a magazine in a doctor's office years ago. It is always a big hit at potlucks!! Ingredients:
1/2 cup vegetable oil |
2 tablespoons red wine vinegar |
1 tablespoon sugar |
1 teaspoon oregano |
1/4 teaspoon worcestershire sauce |
1/4 teaspoon tabasco sauce |
2 cloves crushed garlic |
1/4 teaspoon dry mustard |
salt |
pepper |
1 (15 ounce) can lima beans, drained and rinsed |
1 (15 ounce) can kidney beans, drained and rinsed |
1 (15 ounce) can chickpeas, drained and rinsed |
1 (15 ounce) can green beans, drained and rinsed |
Directions:
1. Mix dressing ingredients.
2. Combine beans in bowl, add dressing.
3. Refrigerate 3 hours or preferably overnight.
|
|