| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Breads, Muffins & r |
8 |
Servings |
INGREDIENTS
| 16 |
oz |
Can |
| 16 |
oz |
Can |
| 15 1/2 |
oz |
Can |
| 1 |
|
Red or green bell pepper |
| 1 |
md |
Onion — red is nice |
|
|
MARINADE- |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Salt |
| 1/2 |
ts |
Pepper — coarse ground |
| 3/4 |
c |
Oil |
| 2/3 |
c |
White vinegar or garlic wine |
|
|
Vinegar |
|
|
Green beans — drained |
|
|
Wax beans — drained |
|
|
Kidney beans — drained |
INSTRUCTIONS
Drain beans. Slice pepper into strips. Slice onion thinly. Combine beans,
pepper and onion. Mix all marinade ingredients well. Pour over vegetables
and stir well. Marinate several hours or overnight in refrigerator. Can
throw in a rib of celery, diced. Adds a nice crunch.
Recipe By : Cathycjc/AOL
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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