Title: Bean Salad
Yield: 1 Servings
3/4 c Sugar
1/2 c Oil
1/2 c White vinegar
Salt and pepper; to taste
1 cn (16 oz) green beans; drained
1 cn (16 oz) yellow wax beans;
1 cn (16 oz) kidney beans; rinsed
1 cn (16 oz) garbanzo beans;
-rinsed and drained
1 cn (4 oz) sliced mushrooms;
1 sm Onion; chopped
1/2 Rib celery; chopped
1/4 Green pepper; seeded and
DRESSING: Mix together and set aside
Salad: Combine all ingredients for the salad. (The garbanzo beans are
optional.) Pour dressing over, and mix well. Place in a container with a
cover, and let chill in refrigerator for 12 hours or longer. To serve,
drain dressing from the salad. Serve on a lettuce leaf with a wedge of
hard-boiled egg for garnish.
This keeps about 2 weeks in the fridge.
Notes: This was my late mother-in-law’s recipe. She never added the
garbanzo beans, but I do because Kenny loves the nutty flavor they add to
this salad. You can add more or less pepper and celery, if desired.
One time I drained a can of canneloni (is that right? those white Italian
beans that look like kidney beans?)…and that was really good as well.
Also note that I usually buy the store brand of veggies…I can’t tell the
difference between them and their many cents higher name brands with lots
of advertising. Posted to EAT-L Digest by “Sharon H. Frye”
on Aug 4, 1997