| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables, Salads, Beans | 6 | Servings | |
INGREDIENTS
| 1 | cn | (8.5-ounce) lima beans |
| 1 | cn | (8-ounce) cut green beans |
| 1 | cn | (8-ounce) red kidney beans |
| 1 | md | Onion; thinly sliced and separated into rings |
| 1/2 | c | Chopped green pepper |
| 2/3 | c | Vinegar |
| 1/2 | c | Salad oil |
| 1/4 | c | Sugar |
| 1 | ts | Celery seed |
INSTRUCTIONS
Drain the canned beans. In a large bowl combine the lima beans, green beans, red kidney beans, onion rings, and green pepper. In a screw-top jar combine vinegar, salad oil, sugar, and celery seed; cover and shake well. Pour vinegar mixture over vegetables and stir lightly. Cover and chill at least 6 hours or overnight, stirring occasionally. Drain before serving. Posted to EAT-L Digest by LDGOSS <LDGOSS@PRODIGY.NET> on Aug 2, 1997
A Message from our Provider:
“There has to be more to life . . .”