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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 24 |
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This bean salad keeps for a few weeks in the refrigerator, and is very tasty. Can sizes do not have to be exact. Ingredients:
14 ounces green beans, with juice |
14 ounces yellow wax beans, drained |
14 ounces lima beans, drained |
14 ounces kidney beans, drained |
1 cup sliced onion rings |
1 cup chopped celery |
1 (6 ounce) jar pimiento (chopped) |
1 cup granulated sugar (i tend to cut the sugar to about 1/2 or 3/4 cup) |
1/2 teaspoon dry mustard |
1/4 teaspoon salt |
1 cup white vinegar |
2 tablespoons oil (olive oil or any kind of cooking oil) |
Directions:
1. Put green beans and juice in a large bowl.
2. Add drained yellow, lima and kidney beans.
3. Slice onion rings about 1/4 thick.
4. Add along with celery and pimiento.
5. In another bowl combine sugar, mustard and salt.
6. Stir together well.
7. Add vinegar and oil.
8. Stir until dissolved (will take a few minutes).
9. Pour over bean mixture.
10. Cover and store in refrigerator.
11. Let stand at least 24 hours before serving.
12. Keeps for weeks.
13. Dish up with a slotted spoon.
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