"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

4-Bean Salad Recipe

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This recipe for 4-Bean Salad, by , is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Jones Bamford
Added: Tuesday, August 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can Whole Green Beans, drained
1 can Yellow Wax Beans, drained
1 can Red Kidney Beans, drained & rinsed
1 can Garbanzo Beans, drained & rinsed
2 medium Onions, peeled
1 medium Green Pepper, seeded & sliced
3 medium Stalks of Celery, trimmed & sliced
1 c Vinegar
1/2 c Water
1 c Sugar
1/2 c Salad Oil
1 t Salt

Directions:
Directions:
Put drained green and yellow beans in a saucepan, cover with fresh water. Simmer 5 minutes, then drain. Put drained kidney beans in a colander and rinse well with fresh water, then drain well. Combine vinegar, water and sugar and boil 2 minutes. Remove from heat and add oil and salt, mixing well. Combine beans in a large bowl. Cut onions, green peppers and celery in thin slices and add to beans. Pour the vinegar mixture over beans and mix in well. Cover and let stand in refrigerator several hours or overnight. The longer they stand, the better the flavor. Stir occasionally.

Personal Notes:
Personal Notes:
This is a good potluck salad. I prefer salad or tarragon vinegar. If you use a Tupperware bowl you can turn it upside down once in awhile instead of stirring.

 

 

 

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