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Christine's Country 4 Bean Salad
1 can (16oz) Red Kidney Beans
1 can (16oz) Wax Beans
1 can (16oz) Baby Lima Beans
2 cans (16 Green Beans
1 large Jar of Red Pimentos
1 cup chopped Green Pepper
½ cup Chopped Onion
¾ chopped Celery
1 cup Cider Vinegar
2 cups Sugar
Salt
Pepper
Boil Vinegar and Sugar for 3 minutes and set aside.
Mix Kidney Beans, Wax Beans, Lima Beans and Green Beans
in large bowl. Drain, and then add Pimentos, Onion and Celery.
Season with touch of Salt and Pepper to you liking.
Pour Vinegar/Sugar mixture over beans. Place in refrigerator
to chill. (Stir several times) Cover & refrigerate overnight
for added flavor.
Additional notes:
Bean salad will keep for a week or so - vinegar/sugar mixture
is like a pickling agent.
Vinegar/Sugar mixture yields tasty "Tang;" Some
may like to drain off vinegar liquid before eating for slightly
different taste.
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