Monday, January 3, 2011

Classic Bean Salad

This is a golden oldie and has been a favorite in my family for many years. I often add in other beans, such as chickpeas (garbanzo beans). Its flavors are similar to those found in the Pennsylvania Dutch region, where it may have originated. However, I believe its popularity has spread far and wide. It is also quite healthy. While we often eat this salad in the summer, it is good anytime of the year.

Serves- 6
  • 1 can garbanzo beans, rinsed and drained (optional)
  • 1 can kidney beans (light or dark) or lima beans, rinsed and drained
  • 1 can of yellow wax beans, drained, or may use 1 1/2 cup steamed fresh wax beans
  • 1 can of green beans, drained, or may use 1 1/2 cup steamed fresh green beans
  • 1 green pepper, diced
  • 1 medium onion, diced
  • 3/4 cup sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup oil
  • 2/3 cup vinegar

  • Mix the sugar, seasonings, oil and vinegar together and pour over the drained beans, pepper and onion. 
  • Chill before serving. It is good to make this at least 6-8 hours in advance so the flavors can blend. Keeps well in the fridge. 
Recipe adapted from Beulah Lehman from What's Cooking at Myrtle cookbook.

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