| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Salads, Beans, Vegetables |
16 |
Servings |
INGREDIENTS
| 1 |
cn |
Green beans; cut (16 oz can) |
| 2 |
cn |
Lima beans; (17 oz ea) |
| 1 |
cn |
Kidney beans; (16 oz) |
| 1 |
cn |
Wax beans; (16 oz) |
| 1 |
cn |
Garbanzo beans; (15 oz) |
| 1 |
lg |
Green pepper; chopped |
| 3 |
|
Celery stalks; chopped |
| 2 |
oz |
Green pimiento; sliced, drained |
| 1 |
|
Green onion bunch; sliced |
| 2 |
c |
Vinegar |
| 2 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
ts |
Salt |
INSTRUCTIONS
Drain all cans of beans; place in a large bowl. Add green pepper, celery,
pimiento and green onions; set aside. Bring remaining ingredients to a boil
in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately
pour over vegetables. Refrigerate several hours or overnight.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Either Jesus pays or you do”