"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Kay's Bean Salad Recipe

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This recipe for Kay's Bean Salad, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Haws
Added: Thursday, September 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
One (15-17 oz.) can of each of the following kinds of beans, drained: lima, kidney, pinto, cut green (two cans), yellow wax. Save 1 can liquid from green or yellow wax beans to be used for dressing.

1 1/2 cups celery, cut up
1 medium onion, cut in chunks
1/2 cup red pepper, cut up (optional)

Sauce:
1 1/2 cups apple cider vinegar
1 1/2 cups sugar
1 cup juice drained form green or yellow wax beans

Directions:
Directions:
Mix drained beans with celery and onion in large bowl (glass is best). Combine vinegar, sugar and bean juice in a saucepan and bring to a boil. Pour boiling dressing over veggies and let them marinate. When cool place in refrigerator and let them set several hours or overnight. May be kept for a least a week in refrigerator. This recipe without any fat is a excellent example of a high fiber/low fat salad. May be seasoned with seasonings, if desired. We don't add salt.

Personal Notes:
Personal Notes:
My husband, Kay, developed this recipe when he was on high fiber/low fat study at the U of U. We continue to make this often

 

 

 

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