| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads, Mom | 1 | Batch | |
INGREDIENTS
| 2 | cn | Green beans, cut |
| 1 | cn | Wax beans, cut |
| 1 | cn | Red kidney beans |
| 1 | cn | Garbanzos |
| 5 | sm | Onions (or 2-3 big ones) |
| 1 | c | Sugar |
| 1/2 | c | Wine vinegar |
| 1/2 | c | Cider vinegar |
| 1 | ts | Tarragon |
| 1/2 | ts | Basil |
| ds | Black pepper |
INSTRUCTIONS
Drain juice from all cut beans and save. Drain kidney beans and garbanzos; rinse (do not retain juice). Mix kidney beans and garbanzos. Peel onions, slice, and separate rings. To layer: 1/4 of the onions; 1/3 of the green beans; 1/3 of the wax beans; 1/3 of the kidney/garbanzos. Repeat. Shake from side to side to settle. Marinade: Of the retained juice, you should have a little more than 2 cups (if not, add water). Add sugar and vinegars. (Can use all wine vinegar instead of 1/2 wine and 1/2 cider vinegar.) Rub spices in hand to break up; stir into juice. "Taste to make sure both sourer and sweeter than you want the end product." Pour marinade over beans. If uncovered, make additional liquid (1/2 water to 1/4 sugar and 1/4 vinegar). Set for 2 days. Can also add cucumbers, avocado, sweet bell pepper and/or pimento. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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