| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Beans, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
8.5-ounce lima beans |
| 1 |
|
8-ounce cut green beans |
| 1 |
|
8-ounce red kidney beans |
| 1 |
|
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 |
t |
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
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