| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads, Vegetables, Beans |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(14oz) green beans, drained |
| 1 |
cn |
(14oz) kidney beans,drained |
| 1 |
c |
Diced onion |
| 1 |
c |
Diced celery |
| 1 |
sm |
Can or jar of pimento, chopped |
| 1 |
cn |
(14oz) chick peas (garbanzo's) |
| 1 |
cn |
(10-14oz) kernel corn, drained |
| 2 |
lg |
Carrots, diced into small pieces |
| 1 |
c |
White sugar |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Salt |
| 1 |
c |
Vinegar |
| 2 |
tb |
Cooking oil |
INSTRUCTIONS
DRESSING:
SALAD:
Drain all the beans and chop the vegetables. Mix together and put into
glass gallon jar. In medium saucepan, mix dressing ingredients together and
then heat until sugar has dissolved. Pour over the beans and mix
thoroughly. Let sit in fridge for at least 24 hours to blend the dressing
and the beans. The longer it sits, the better it is. Will keep in the
fridge for weeks and weeks......
**NOTE** I find that I have to make 4 times the brine recipe in order to
cover the beans in a one gallon jar.
Origin: Jean Pare, modifications by Sharon Stevens Shared by: Sharon
Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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