- 15 oz can green beans
- 15 oz can yellow or wax beans
- 15 oz can kidney beans
- 1 onion, sliced
- 3/4 cup vinegar
- 1/4 cup oil
- 3/4 cup brown sugar
- pepper to taste
First drain and rinse all of the canned
beans. I do this by dumping them all into a
colander and running cold water over them.
After draining off the rinse water, transfer
the beans to a large bowl. Add the thinly
sliced onions. Meanwhile, in a quart sized
saucepan combine the vinegar, oil and sugar.
Bring it to a boil on the stove. Remove it
immediately, and pour it over the beans and
onions. Add a bit of pepper if you like.
Chill and serve. This recipe serves about 12
people. It keeps for several weeks in the
fridge, so serve it once a week for a month
if desired. It is also great for picnics
because it can't go bad in the sun like
mayonnaise based salads can.
To make a Vegetarian Main Dish Salad, you
can replace the yellow wax beans with canned
Chickpeas or Black Beans. I almost always
use canned beans for this recipe because I
am lazy. Using fresh or frozen beans, or
cooked dry beans would be much cheaper. Use
2 cups of each type of cooked bean if you go
this route.
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