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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Pinto, garbanzo, green and wax beans star in this snappy marinated salad. For a taste twist, Mom added tomatoes and mayonnaise to the colorful combination. -Cris O'Brien, Virginia Beach, Virginia Ingredients:
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (8 ounces) cut green beans, drained |
1 can (8 ounces) cut wax beans, drained |
1/2 cup thinly sliced green pepper |
1/4 cup thinly sliced red onion |
6 tablespoons canola oil |
3 tablespoons cider vinegar |
1 tablespoon sugar |
1/4 teaspoon dried oregano |
1/8 teaspoon garlic powder |
3 tablespoons mayonnaise |
1 medium tomato, chopped |
Directions:
1. In a large bowl, combine the beans, green pepper and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano and garlic powder; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight.
2. Stir in mayonnaise. Add tomato; toss gently. Yield: 6-8 servings.
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