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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Growing up, Baba referred to my grandmother-mom's mom. Boy could she cook. She'd be 112 today. Baba used to make this salad every summer and store it in a big glass jar. When we were kids, that bean jar was like a never-ending story-always full and ready to go. It keeps quite well. Store tightly covered in fridge for up to a week. Just stir or turn container occasionally. Ingredients:
1 (20 ounce) can red kidney beans |
1 (16 ounce) can cut green beans, drained |
1 (16 ounce) can cut wax beans, drained |
1 cup thinly sliced sweet onion |
1/2 cup sliced pimento stuffed olive |
1/3 cup sugar |
1/2 cup vinegar |
1/4 cup salad oil |
Directions:
1. Drain kidney beans; rinse with cold water and drain again.
2. Combine all beans in a bowl with onion and olives.
3. Add sugar, vinegar and oil; mix lightly.
4. Chill at least 24 hours.
5. Use slotted spoon to serve.
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