 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
My mother gave me this crunchy bean salad recipe many years ago, and I often take it to covered-dish dinners. It looks especially attractive served in a glass bowl to show off the colorful vegetables. Bernice McFadden, Eaton, Ohio. Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
2 cans (15-1/4 ounces each) lima beans |
1 can (14-1/2 ounces) cut green beans |
1 can (14-1/2 ounces) cut wax beans, drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 large green pepper, chopped |
3 celery ribs, chopped |
1 jar (2 ounces)sliced pimientos, drained |
1 bunch green onions, sliced |
2 cups white vinegar |
2 cups sugar |
1/2 cup water |
1 teaspoon salt |
Directions:
1. Drain all beans; place in a large bowl. Add the green pepper, celery, pimientos and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables.
2. Refrigerate several hours or overnight. Serve with a slotted spoon. Yield: 12-16 servings.
|
|