Garden bean salad

Yield: 1 servings

Measure Ingredient
1 can (16 ounces) cut green beans
2 cans (17 ounces each) lima beans
1 can (16 ounces) kidney beans
1 can (16 ounces) wax beans
1 can (15 ounces) garbanzo beans
1 large Green pepper, chopped
3 Celery stalks, chopped
1 Jar (2 ounces) sliced pimiento, drained
1 bunch Green onions, sliced
2 cups Vinegar
2 cups Sugar
½ cup Water
1 teaspoon Salt

Drain all cans of beans; place in a large bowl. Add green pepper, celery, pimiento and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables. Refrigerate several hours or overnight.

Yield: 12-16 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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