Bean Salad

Submitted by United Church of God on Wed, 2011-05-04 15:29
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Description

This colorful salad is a delicious medley of beans and vegetables.

Summary

Yield
Servings
Source

Bertha Burch, Flint, Michigan; Laci Brenner, Augusta, Georgia; Elizabeth Hewston, Augusta, Georgia

Prep time20 minutes

Ingredients

1Cangarbanzo beans (chickpeas) (16 ounces, drained)
1Cankidney beans (16 ounces, drained)
1Canwax beans (16 ounces, drained)
1Cancut green beans (16 ounces, drained)
5 green onions
2 green peppers (large, chopped)
1⁄2Cupsugar
2⁄3Cupapple cider vinegar
1⁄4Cupolive oil
1Teaspoonsalt

Instructions

Mix beans, onions, and peppers in large bowl. Mix sugar, vinegar, oil, and salt into a smaller bowl and mix together well. Pour mixture over beans, onions, and pepper. Stir together. Refrigerate for 24 hours prior to serving. Serves 8.

Notes

Dressing variation:

1 Tablespoon celery seed

1 Tablespoon mustard seed

1 Cup sugar

1 Cup apple cider vinegar

1 Cup Wesson oil

1 Tablespoon salt

Mix dressing ingredients in a saucepan. Cook and heat on stove, stirring occasionally. Once heated, remove from stove and set aside to cool. When cooled, pour over bean mixture and refrigerate overnight. Before serving, drain off some of the excess liquid.

 

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United Church of God
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