Barbecue Bean Salad - cooking recipe
Ingredients
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No. 1 can whole green beans
No. 1 can cut yellow wax beans
No. 1 can kidney beans
No. 1 can butter beans
1 large sweet onion, sliced thin
1/2 c. chopped green pepper
2/3 c. wine vinegar
1/3 c. salad oil
3/4 c. sugar
1 tsp. salt
1 tsp. black pepper
Preparation
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Wash kidney beans and lima beans.
Combine all vegetables and cover with vinegar, salad oil, sugar, salt and black pepper. Refrigerate overnight.
Use slotted spoon to serve.
This stays good for a week to ten days in the refrigerator.
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