Southern Bean Salad

1 can each green beans, wax (yellow) beans, kidney beans, and garbanzo beans
1 lg onion cut in thin rings (a red onion is pretty)
1 green bell pepper (or red or orange or yellow)
1 c diced celery (small dice)
c pimiento, chopped, optional

Dressing:
1 c vinegar (red wine vinegar is best)
1 c oil (extra virgin olive oil is too strong for this use; try "light" or a vegetable oil)
1 c sugar
t salt
t pepper
t celery seed

Drain beans. Rinse well to remove as much of the sugars in the canning liquid as possible, as these are responsible for the "problems" with legumes.

Make dressing, toss vegetables in it, and refrigerate overnight, covered.


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marbeth@marthabeth.com