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      Four Bean Salad
      2/3 cup granulated sugar
      1 scant teaspoon celery salt
      1/2 extra-virgin olive oil
      1/2 red wine vinegar
      1/2 cup tarragon vinegar, or substitute cider vinegar
      15-oz can garbanzo beans, drained and rinsed
      2 15-oz cans green beans, drained
      15-oz can yellow wax beans, drained, or 1 1/2 cups cooked and drained baby lima beans
      15-oz can red kidney beans or small red beans, drained and rinsed
      1 small jar pimientos, drained
      1/2 medium red onion, halved and thinly sliced
      Combine sugar, celery salt, olive oil and vinegars in a saucepan.

      Bring to a boil. Reduce heat and simmer for 30 seconds. Combine drained beans in a large bowl.

      Add pimiento and sliced onion. Toss to blend ingredients. Pour dressing over beans and let marinate in the refrigerator for 2 to 4 hours.

      Serves 8 to 10
      coffee-liss

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