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Marinated Bean Salad Recipe

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This recipe for Marinated Bean Salad, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Younger Ivers
Added: Sunday, March 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 ounce) can Northern beans or Garbanzo beans
1 (15 oounce) can black beans
1 (15 ounce) can kidney beans
1(8 ounce) can whole kernel corn
1 (2 ounce) jar diced pimentos (optional)
1 cup diced carrots
1/2 cup olive oil
1/2 cup cider vinegar
1 clove garlic, pressed
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon chili powder

Directions:
Directions:
Rinse and drain beans and corn. Combine first six ingredients. Combine oil and remaining ingredients and pour over bean mixture. Refrigerate and serve over pasta or with nacho chips.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
My friend Sharon Taormina, a vegetarian, and her husband Peter spent many hours in a Bible study/dinner group with us. She often brought this dish (probably so she would have something to eat!)

 

 

 

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