Ingredients
The following ingredients have 10 Servings
- 2 cans Kidney Beans
- 1 can Chickpeas (Garbanzo Beans)
- 1 can White Beans (Cannellini Beans)
- 1 can Butter Beans (Lima Beans)
- 2 can Borlotti Beans (or Romano Beans)
- 2 cans sliced Green Beans
- 2 cans sliced Yellow Wax Beans
- 2 Red Onions chopped finely
- 1 Red Pepper diced (Capsicum)
- 1 Yellow Pepper diced (Capsicum)
- 4 sticks Celery diced
- 3 cups vinegar
- 3 cups sugar
- 1 1/2 teaspoon dry Mustard powder
- 1 1/2 teaspoon salt
- 1 teaspoon white pepper
- 6 tablespoons vegetable oil
Instruction
- Over a colander in the sink, drain the cans of beans and rinse well with water. Put the beans in a large bowl.
- Add the onions, red pepper, yellow pepper and celery.
- In a separate container, mix together the vinegar, sugar, mustard powder, salt and pepper and stir until the sugar dissolves. Add the oil and mix.
- Add the dressing to the bean mixture and toss gently until well coated.
- Refrigerate for at least 4 hours to allow the dressing to soak the into the bean salad. Best if you allow to marinate overnight in the fridge, mixing occasionally.
