Four-bean salad

Yield: 1 Servings

Measure Ingredient
1 can Garbanzon beans
1 can Kidney beans
1 can Green beans
1 can Yellow/wax beans
1 medium Onion, sliced very thin
2 \N Scallions, chopped thinly
1 cup Cider vinegar
1 cup Honey (or corn syrup)
1 tablespoon Olive oil (optional - it
\N \N Cuts some of the acidity)

Drain and rinse all beans. Combine with onions and scallions. Blend vinegar, oil, and honey thoroughly and pour over vegetables. Refrigerate at least four hours.

From: Diana-Lynn Larweth-Herbst (AED-EWD) <dlarweth@...>. Fatfree Digest [Volume 10 Issue 13] Aug. 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV File

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