Mom's 4-bean salad
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Green beans, cut |
| 1 | can | Wax beans, cut |
| 1 | can | Red kidney beans |
| 1 | can | Garbanzos |
| 5 | smalls | Onions (or 2-3 big ones) |
| 1 | cup | Sugar |
| ½ | cup | Wine vinegar |
| ½ | cup | Cider vinegar |
| 1 | teaspoon | Tarragon |
| ½ | teaspoon | Basil |
| dash | Black pepper | |
Directions
Drain juice from all cut beans and save. Drain kidney beans and garbanzos; rinse (do not retain juice). Mix kidney beans and garbanzos. Peel onions, slice, and separate rings.
To layer: ¼ of the onions; ⅓ of the green beans; ⅓ of the wax beans; ⅓ of the kidney/garbanzos. Repeat. Shake from side to side to settle.
Marinade: Of the retained juice, you should have a little more than 2 cups (if not, add water). Add sugar and vinegars. (Can use all wine vinegar instead of ½ wine and ½ cider vinegar.) Rub spices in hand to break up; stir into juice. "Taste to make sure both sourer and sweeter than you want the end product." Pour marinade over beans. If uncovered, make additional liquid (½ water to ¼ sugar and ¼ vinegar). Set for 2 days.
Can also add cucumbers, avocado, sweet bell pepper and/or pimento.