Eureka! Marinated Bean Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 12 |
|
No, not named after the town but an exclamation that means I have found it ! I've been searching for this particular marinated bean salad recipe at Mom's house ever since she moved. Made this many times when first starting to cook and many times since then. Quick, inexpensive and easy to prepare and always a crowd pleaser. From the original 1971 publication of the Farmer's Daughter Cookbook with very few changes. Ingredients:
1 (15 ounce) can garbanzo beans |
1 (15 ounce) can green beans |
1 (15 ounce) can kidney beans |
1 (15 ounce) can wax beans (yellow) |
1 medium red bell pepper, seeds removed, diced |
1 large onion, peeled and diced (red or yellow onion) |
1/3 cup sugar |
1/2 cup neutral salad oil |
1/2 cup red wine vinegar |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1 teaspoon italian seasoning (not original to recipe) or 1 teaspoon cavender all purpose greek seasoning (not original to recipe) |
Directions:
1. Rinse and drain beans well.
2. In small glass bowl combine the dressing ingredients. Whisk well.
3. Place all the beans, the bell pepper and the diced onion in a *NON-REACTIVE* large salad bowl. Pour the salad dressing over the mixture. Stir to coat.
4. Marinate at least 3 hours (better if salad marinates 6-8 hours) but consume within 24 hours.
|
|