Barbecue Bean Salad - cooking recipe

Ingredients
    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
    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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