Ingredients
The following ingredients have 8 Servings
- Dressing:
- 1/3 cup olive oil (or neutral oil such as canola or vegetable oil)
- 1 tsp celery seed
- 2/3 cup sugar
- 2/3 cup cider vinegar
- salt (to taste)
- pepper (to taste)
- For The Bean Salad
- 15 1/2 ounce kidney beans (canned, drained and rinsed)
- 15 1/2 ounce green beans (canned, drained, cut green beans or French style.)
- 15 1/2 ounce wax beans (canned, drained)
- 15 1/2 ounce lima beans (canned,drained)
- 1 cup sweet onion (diced, about 1 medium onion)
- 1 cup green bell pepper (diced, about 1 medium bell pepper)
Instruction
- Make the dressing: In a medium bowl, combine the oil, celery seed, sugar, vinegar and salt and pepper to taste. Using a whisk, blend well. Set aside.
- Place the canned kidney beans in a colander. Rinse briefly. Add the rest of the canned beans and let them drain for a few minutes.
- In a large bowl combine all the beans, the onion and the green pepper. Pour the dresing over the bean mixture and gently stir until blended. Let sit overnight for best flavor.
