Four-bean salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Garbanzon beans |
| 1 | can | Kidney beans |
| 1 | can | Green beans |
| 1 | can | Yellow/wax beans |
| 1 | medium | Onion, sliced very thin |
| 2 | Scallions, chopped thinly | |
| 1 | cup | Cider vinegar |
| 1 | cup | Honey (or corn syrup) |
| 1 | tablespoon | Olive oil (optional - it |
| Cuts some of the acidity) | ||
Directions
Drain and rinse all beans. Combine with onions and scallions. Blend vinegar, oil, and honey thoroughly and pour over vegetables. Refrigerate at least four hours.
From: Diana-Lynn Larweth-Herbst (AED-EWD) <dlarweth@...>. Fatfree Digest [Volume 10 Issue 13] Aug. 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV File
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