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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I am not fond of bean salad, but this one i will eat and enjoy. From cooking light 1988 Ingredients:
1 (14 ounce) can green beans, rinsed and drained (or 3/4 lb. fresh in season- trim and steam to tender crisp) |
1/2 cup sliced celery |
1/2 cup sliced purple onion |
1 (15 1/2 ounce) can dark red kidney beans, rinsed and drained |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1/2 cup cider vinegar |
1/2 cup unsweetened apple juice |
3 tablespoons sugar |
2 tablespoons prepared mustard (we like dijon) |
1 tablespoon cornstarch |
1/4 teaspoon pepper |
celery leaves (optional) |
Directions:
1. Combine green beans and next 4 ingredients in a large bowl, toss gently and set aside.
2. Combine vinegar and next 5 ingredients in a small nonaluminum saucepan, place over medium heat, and cook 5 minutes or until thickened, stirring constantly.
3. Pour over bean mixture, toss gently to coat.
4. Cover and chill 8 hours.
5. Garnish with a celery leaf, if desired.
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