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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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A delightful and lite salad for a luncheon. I have had this recipe for so long and used it so much I have no idea where it came from, but thanks to whomever I got it from. It has been a life saver many times. I serve it with ham biscuits or ham rolls, deviled eggs and a light dessert and I've got my lunch ready in minutes. Ingredients:
1 (16 ounce) can green beans, drained |
1 (16 ounce) can kidney beans, drained |
1 (16 ounce) can wax beans, drained |
1 (2 1/4 ounce) can ripe olives, drained |
1 cup vegetable oil |
2 tablespoons finely chopped onions |
1/2 teaspoon oregano |
1 teaspoon sugar |
1 teaspoon dry mustard |
salt and pepper |
Directions:
1. Mix all ingredients together in glass bowl and marinate at least three hours.
2. Longer, if possible.
3. Refrigerate while marinating.
4. When ready, drain and serve.
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