 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
|
Here's a variation on the typical three bean salad. Ingredients:
1 can baby lima beans |
1 can kidney beans |
1 can yellow beans (can use green if you can't find yellow) |
1/2 cup chopped onion |
1 red bell pepper |
3/4 cup sugar |
1/2 cup apple cider vinegar |
1 tbsp vegetable oil |
Directions:
1. Best if made the day before serving.
2. Slice half of bell pepper into rings for garnish, then chop the remainder.
3. Drain all canned beans into a colander, then rinse well and let drain thoroughly.
4. Combine the beans, onion and chopped pepper in a bowl.
5. Combine sugar, oil and vinegar in a saucepan.
6. Heat until sugar is dissolved, then pour over bean mixture and toss to coat evenly.
7. Place pepper rings on top for garnish.
8. Refrigerate several hours, preferably overnight to blend the flavors.
|
|