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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
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I've made this on several occasions. Ingredients:
2 cups fresh green beans, cut into 2-inch pieces |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can hominy, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 cup celery, sliced |
1 cup red onion, thinly sliced |
1 medium red pepper, julienned |
1/2 cup white wine vinegar or 1/2 cup cider vinegar or 1/2 cup seasoned rice vinegar |
1/2 cup fresh cilantro, minced |
1/4 cup olives or 1/4 cup canola oil |
2 teaspoons sugar |
1 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon fresh coarse ground black pepper |
Directions:
1. Place green beans in a saucepan and cover with water.
2. Bring to boil and cook uncovered for 8-10 minutes or until crisp-tender.
3. drain and rinse under cold water.
4. In a serving bowl, combine green beans, kidney beans, hominy, black beans, celery, onion and red pepper.
5. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well.
6. Pour over vegetables and stir gently to coat.
7. cover and refrigerate for at least 1 hour.
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