| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads, Make ahead |
10 |
Servings |
INGREDIENTS
|
|
-Sue Woodward |
| 1 |
cn |
16-oz. garbanzo beans; drained |
| 1 |
cn |
16-oz. wax beans; drained |
| 1 |
cn |
16-oz. green beans; drained |
| 1 |
cn |
16-oz. dark red beans; drained |
| 2 |
|
6.5-oz. jars marinated artichoke hearts; undrained |
| 1 |
lg |
Green pepper; chopped |
| 2 |
tb |
Red onion; chopped |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Oil |
| 1/3 |
c |
Apple cider vinegar |
| 1/2 |
ts |
Garlic; minced, or to taste |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Combine beans, artichoke hearts, green pepper, and onion. (If desired, cut
artichoke hearts into smaller pieces; mix well). In smaller bowl, combine
remaining ingredients. Pour over bean mixture; mix well. For very best
results, marinate in frig overnight.
Source: Home Cooking, 6/96
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
May 16, 1998
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