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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Chock-full of fresh and canned beans, this colorful salad is perfect for potluck. De Loris Lawson of Carthage, Missouri sent the recipe. She writes, I am a great-grandmother who loves to cookÂfrom fancy meals for company to simple bean and corn bread suppers. Ingredients:
2 cups fresh green beans, cut into 2-inch pieces |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/2 ounces) hominy, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 cup thinly sliced celery |
1 cup thinly sliced red onion |
1 medium sweet red pepper, julienned |
1/2 cup white wine vinegar |
1/2 cup minced fresh cilantro |
1/4 cup olive oil |
2 teaspoons sugar |
1 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
Directions:
1. Place green beans in a saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and rinse in cold water.
2. In a serving bowl, combine the green beans, kidney beans, hominy, black beans, celery, onion and red pepper.
3. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and stir gently to coat. Cover and refrigerate for at least 1 hour. Yield: 12 servings.
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