"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Aunt Bernice Sykes Johnson's Bean Salad, by Marie Sykes, is from The Mize & Marsalis Family & Friends ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can french seasoned green beans 1 can fancy chinese vegetables 1 can tiny english peas 1 can fancy water chestnuts (sliced) 1 1/2 cup chopped celery 1 medium onion (sliced thin and seperated into rings) 1 cup sugar 3/4 cups vinegar
Mix all well. Makes a large bowl. Tastes better when left overnight in the refrigerator. Keeps for several days.
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