| 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
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