Thanks to my neighbour and good friend Kathy for sharing this one. After enjoying her bean salad on several occasions, I finally asked for the recipe, which she shared and agreed to let me post here. You can make your own substitutions, based upon what you have in your fridge or pantry. This is a keeper!
Kathy's Bean Salad
1 lb each yellow and green beans, cut and blanched
1 can each red kidney beans, lima or broad beans, pinto beans and chick peas (4 cans total, drained and rinsed)
2 peppers, chopped
1 onion, chopped
1/2 c red wine vinegar
1/4 c canola oil
1/3 c sugar
1/3 c packed brown sugar
1 tsp black pepper
1/2 tsp salt
Place beans, peppers and onion in a container with a lid. Mix together remaining ingredients until sugar has dissolved. Pour over vegetables and mix well. Cover and refrigerate, stirring frequently, overnight. Keeps several days.
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