Wednesday, August 31, 2011

Another recipe for things abundant in the Garden!!

This recipe is a keeper, and since the last one was so well received here is another gem!
Mom’s Bean Salad

3 cups fresh yellow beans, blanched
3 cups fresh green beans, blanched
1 14 oz can Red Kidney Beans, drained and rinsed
1 can lima Beans
½ cups Spanish Onion chopped
½ cup red onion chopped (optional)
1 large red or green pepper chopped fine
2 stalks celery chopped fine
¾ cup white vinegar
2/3 cup white sugar
½ cup vegetable oil
½ tsp. salt
1/ 2 tsp pepper
Mix and leave overnight in the refrigerator to marinate
Canned beans can be substituted with fresh blanched beans, even better!!
I will add zuchhini in at the last minute and re stock for a few days! Friends have been known to survive for weeks in the summer on this salad and the occasional piece of toast.

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