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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Ruth Beitelspacher of Aberdeen, South Dakota notes, I recently made this salad to serve at a turkey barbecue. It was just as big a hit as it was for our son's confirmation dinner some 40 years ago. Her trim treatment of the timeless sweet-and-sour beans doesn't cut down on flavor one bit. Ingredients:
2 cans (14-1/2 ounces each) french-style green beans, drained |
1 can (16 ounces) kidney beans, rinsed and drained |
2 cups chopped sweet onions |
1 cup sweet pickle relish |
1/2 cup chopped green pepper |
1/4 cup white vinegar |
1/3 cup sugar |
Directions:
1. In a bowl, combine the green beans, kidney beans, onion, pickle relish and green pepper. In a small bowl, combine the vinegar and sugar; mix well. Pour over bean mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 8 servings.
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