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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This sensational bean salad started out with my mother's recipe, which I changed a bit to suit our tastes. The thyme and mustard give it such zest. It's a staple menu item every time our family gets together. Roseanne Martyniuk, Red Deer, Alberta Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/4 ounces) lima beans, rinsed and drained |
1 can (14-1/2 ounces) cut green beans, drained |
1 can (14-1/2 ounces) cut wax beans, drained |
1 cup thinly sliced celery |
1 large green pepper, chopped |
1/2 cup thinly sliced onion |
dressing: |
1/3 cup cider vinegar |
1/4 cup canola oil |
1-1/2 teaspoons ground mustard |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
Directions:
1. Place the first seven ingredients in a large bowl. Combine dressing ingredients. Pour over bean mixture; toss gently.
2. Cover and refrigerate for 6 hours or overnight, stirring occasionally. Yield: 10-12 servings.
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