Linda's Great Bean Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 (16 ounce) cans green beans
2 (16 ounce) cans wax beans
2 (16 ounce) cans dark red kidney beans
1 (16 ounce) can garbanzos
2 green peppers, slivered
1 large or 2 small purple onions, slivered
1 (4 ounce) jar pimientos,
drained and chopped
Marinade:
1 cup sugar
2/3 cup light vegetable oil
1 1/3 cup vinegar (red wine vinegar is very good)
½ teaspoon tarragon
½ teaspoon basil
1 teaspoon cracked black pepper
2 teaspoon salt
1/8 to 1/4 teaspoon garlic powder
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Directions: |
Directions:Dissolve sugar and salt in warm vinegar. Blend remaining ingredients in marinade. (easy to do if shaken in a quart jar with a tight lid)
Drain beans. Mix all ingredients in large bowl with a tight lid. Cover. Let marinade in refrigerator for at least 36 hours; 2 to 3 days is best. Stir every few hours. Taste after one day, adding salt if necessary. |
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Number Of
Servings: |
Number Of
Servings:14 to 18 |
Preparation
Time: |
Preparation
Time:40 minutes (+ 36 hours to marinate) |
Personal
Notes: |
Personal
Notes: My recollection is that the first time I tasted a four-bean salad was at Aunt Ouida’s (Ouida Getzen Ellis’) home in High Springs. The recipe she gave me was marked Linda’s Great Bean Salad, and I think that Aunt Ouida said she got it from her sister-in-law, Bubba Getzen’s widow. Beverley and I later adjusted some of the ingredients to suit our own tastes.
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