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This is the recipe as my mother has always made it (sans the garbanzos). It’s VERY good.
I do NOT add the salt – there is plenty of sodium in canned beans! And I rinse all of the beans – no one ever complains that this is not salty enough Cool I do sometimes add a little extra black pepper.
I also use half red bell pepper for color along with the green pepper when I have it.
Difficulty: Easy
Servings: 10 - 12
Ingredients
1 can cut green beans
1 can cut wax (yellow) beans
1 can kidney beans
1 can garbanzo beans (chickpeas) – optional
1 medium green pepper, chopped
1 large sweet onion, chopped
3/4 cup sugar
1/2 cup salad oil
1/4 cup vinegar (cider or red wine vinegar)
1 tsp. salt
1 tsp. pepper
Directions
Mix sugar, oil, vinegar, salt & pepper in a jar with a tight fitting lid. Shake well.
DRAIN all beans (rinse kidney beans) and mix together with onion and green pepper. Pour dressing over bean mixture. Toss well and let stand at room temperature several hours (or refrigerate 24 hours) before serving. Store leftovers in refrigerator.
Categories: Budget, Crowd-Size, Old-Fashioned, Salads, Vegan, Vegetable Salads, Vegetarian
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