
Drain: 1 can dark red kidney beans
1 can baby lima bean
1 can french-cut green beans
1 can baby peas
Chop: 1 small jar pimento
1 green pepper
1 medium onion
Mix together: 1 c. cider vinegar
1 1/2 c. sugar
1/2 c. canola oil (or other light oil)
1 t. salt
1 T. water
Mix all the ingredients together in a large bowl and cover.
Marinate in refridgerator for at least 24 hours.
This makes a lot of bean salad, but it keeps quite a while
and has never gone to waste at our house. I sometime substitute fresh frozen soy beans for the lima beans and it is wonderful.


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