A colorful bean salad with intense flavor!
| Yield | |
|---|---|
| Source | Michelle Wakin, Portland OR |
| Prep time | 20 minutes |
| 1 | Can | cut green beans (15 1/2 oz, drained) |
| 1 | Can | wax beans (15 1/2 oz, drained) |
| 1 | Can | kidney beans (15 1/2 oz, drained) |
| 1 | Can | garbonzo beans (15 1/2 oz, drained) |
| 1⁄2 | Cup | green peppers (diced) |
| 1⁄2 | Cup | red peppers (diced) |
| 1⁄2 | Cup | bean sprouts |
| 1⁄2 | Cup | celery (diced) |
| 1 | Teaspoon | each of salt and pepper |
| 1⁄2 | Cup | brown sugar |
| 1⁄4 | Cup | salad oil |
| 3⁄4 | Cup | vinegar |
Combine beans, peppers, onion, sprouts, and celery. Mix salad oil, vinegar, sugar, salt and pepper together and pour over ingredients. Refridgerate overnight, stirring occasionally to marinate.
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