"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bean Salad Recipe

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This recipe for Bean Salad, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Sandy
Added: Wednesday, May 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can (11 oz) Green Giant White Shoepeg Corn
1 can (11 oz) Green Giant Extra Sweet Niblet Corn
1 can (15 oz) French Green Beans
1 can (15 oz) Le Sueur Sweet Peas
1 medium red onion
2 green peppers
1 yellow pepper
1 red pepper
1 orange pepper
2 oz chopped pecans

Marinade:
3/4 cup sugar
1/2 teaspoon paprika
1/2 teaspoon salt
1 cup Wesson oil
3/4 cup brown vinegar
1/4 cup Balsamic vinegar
Sprinkle a little seasoned salt and garlic salt

Directions:
Directions:
Drain all vegetables into a collinear. Chop onion and peppers. Combine vegetables, peppers and nuts in a large bowl. Add marinate and let stand several hours or overnight. Serve with a slotted spoon.

There is a lot of marinate left as the salad is being eaten. I usually add another can of French green beans, peas or corn.

Number Of Servings:
Number Of Servings:
15 (enough for potluck)
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I use the different peppers for color. It's not necessary to use every color if they are too expensive.

 

 

 

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