 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Another make ahead cool side. The green onions and chickpeas add a different twist to the usual three bean salad. Ingredients:
16 ounce can green beans |
16 ounce can yellow wax beans |
16 ounce can chickpeas |
16 ounce can kidney beans |
1/4 cup green pepper, cut in slivers |
8 green onions, diced (green and white parts) |
3/4 cup sugar |
1/2 cup cider vinegar |
1/4 cup vegetable oil |
1/2 tsp salt (optional) |
Directions:
1. Drain vegetables and rinse. (My mamma taught me to rinse canned beans to get rid of the can taste ). Also, your can sizes may vary slightly from 16 ounces. That's OK. Anything in that range-14, 15 or so ounces is fine.
2. Combine canned beans, green pepper and green onions in a large bowl.
3. Combine the rest of the ingredients and stir until the sugar dissolves.
4. Pour the liquid mixture over the bean mixture.
5. Cover and refrigerate at least overnight, stirring several times.
6. Serve cold.
|
|