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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe. Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (14-1/2 ounces) cut green beans, drained |
1 can (14-1/2 ounces) cut wax beans, drained |
1 cup sliced fresh mushrooms |
1 cup chopped green pepper |
1 cup chopped onion |
dressing: |
1/2 cup cider vinegar |
1/3 cup sugar |
1/4 cup canola oil |
1 teaspoon celery seed |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1/8 teaspoon dried basil |
1/8 teaspoon dried oregano |
Directions:
1. In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients.
2. Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Yield: 12 servings.
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