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Mixed Bean Salad Recipe

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This recipe for Mixed Bean Salad is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 can (14 oz/398 ml) each cut green beans, cut yellow wax beans, red kidney beans and chick peas
1 cup chopped celery
1/2 cup chopped red onion, chopped fine
1/2 cup chopped green pepper
2/3 cup granulated white sugar
2/3 cup red wine vinegar
2/3 cup vegetable oil (not olive)
1 tsp salt
dash pepper
1 tsp dried basil

Directions:
Directions:
1. Drain the cans of all four beans, rinse well under cold water, one at a time and shake until excess moisture drains off. Place all beans in large bowl. Add celery, onion and green pepper.

2. Combine sugar, vinegar, oil, salt, pepper and basil, Whisk until blended.

3. Pour over vegetables. Mix well. Refrigerate at least 8 hours before serving mixing once or twice. Will keep for a week. Serve with slotted spoon.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Excellent! The best bean salad I've ever had. Serves 12.

 

 

 

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