Garden bean salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16 ounces) cut green beans |
| 2 | cans | (17 ounces each) lima beans |
| 1 | can | (16 ounces) kidney beans |
| 1 | can | (16 ounces) wax beans |
| 1 | can | (15 ounces) garbanzo beans |
| 1 | large | Green pepper, chopped |
| 3 | Celery stalks, chopped | |
| 1 | Jar (2 ounces) sliced pimiento, drained | |
| 1 | bunch | Green onions, sliced |
| 2 | cups | Vinegar |
| 2 | cups | Sugar |
| ½ | cup | Water |
| 1 | teaspoon | Salt |
Directions
Drain all cans of beans; place in a large bowl. Add green pepper, celery, pimiento and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables. Refrigerate several hours or overnight.
Yield: 12-16 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Related recipes
- Another bean salad
- Black bean salad
- Cold bean salad
- Fast bean salad
- Four bean salad
- Garden salad
- Garden vegetable salad
- Green bean salad
- Green-bean salad
- Herb bean salad
- Italian bean salad
- Mixed bean salad
- Orange bean salad
- Quick bean and rice salad
- String bean salad
- Summer green bean salad
- Tossed bean salad
- White bean and vegetable salad
- White bean salad
- White bean-vegetable salad