Four or Five Bean Salad

Combine drained cooked beans--1 can (15 oz) each or 2 c. each of different types. I usually use kidney, yellow wax, green string, and garbanzos, but you could add or substitute Italian green, limas, pintos, black-eyed peas, etc. (Kidney beans need to be rinsed well so the marinade will not be cloudy.)

Combine sugar and cider vinegar in equal amounts (about 1 cup each for the above amount of beans) and mix together until dissolved. Add to beans and stir.

Add chopped raw onion. Optional additions are sliced celery and/or chopped green, yellow, red bell peppers.

Refrigerate several hours before serving, stirring occasionally. Keeps well in refrigerator.

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