Guest guest Posted March 21, 2003 Report Share Posted March 21, 2003 Bean Salad 14 ounces green beans, with juice 14 ounces yellow wax beans, drained 14 ounces lima beans, drained 14 ounces kidney beans, drained 1 cup sliced onion rings 1 cup chopped celery 1 jar pimiento (chopped) 1 cup granulated sugar 1/2 teaspoon dry mustard 1/4-teaspoon salt 1 cup white vinegar 2 tablespoons oil (olive oil or any kind of cooking oil) Put green beans and juice in a large bowl. Add drained yellow, lima and kidney beans. Slice onion rings about 1/4 " thick. Add along with celery and pimiento. In another bowl combine sugar, mustard and salt. Stir together well. Add vinegar and oil. Stir until dissolved (will take a few minutes). Pour over bean mixture. Cover and store in refrigerator. Let stand at least 24 hours before serving. Keeps for weeks Dish up with a slotted spoon. 20-24 servings. ===== *********** My Special Thought To You: Success Is Getting What You Want--Happiness Is Liking What You Get! Quote Link to comment Share on other sites More sharing options...
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