Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (16-oz) cut green beans |
| 1 can | (16-oz) wax beans |
| 1 can | (16-oz) Leseuer early peas |
| 1 can | (16-oz) white corn |
| 1 can | (16-oz) bean sprouts (find them canned in the oriental section of regular supermarket) |
| 1 \N | Stalk celery; minced |
| \N small | Amount onion; minced |
| ½ cup | Salad oil |
| ½ cup | Vinegar |
| ¼ cup | Sugar |
| 1 teaspoon | Salt |
| \N \N | Pepper to taste |
submitted by: Savkofam@... (Carol in Arlington, Virginia) This somewhat untraditional (no chickpeas or kidney beans!), really good bean salad is great because you can stockpile all the ingredients (except celery, which can be left out in a pinch) in the pantry and make it up on short notice, no trip to the store.
Drain all 5 cans. Mix all ingredients in large bowl. It's done! Best if allowed to marinate a few hours or overnight.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 6 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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