Mixed Bean Salad

This traditional salad is a ‘make it now, eat it later’ recipe. Made the day before, it adds variety to your menu.

You will need:

1 can green beans (14 ounces or 2 cups)
1 can wax beans (14 ounces or 2 cups)
1 can red kidney beans (14 ounces or 2 cups)
½ cup chopped green bell pepper
3 green onions
¾ cup sugar
2/3 cup cider vinegar
1/3 cup salad oil
1 teaspoon salt
1/2 teaspoon pepper

Read all the directions and wash your hands well.

1. Drain all the cans of beans well.
2. Combine the beans in a medium size bowl.
3. With your scissors cut strips of green bell pepper and then cut across the strips to create chopped bell peppers. Add to beans.
4. Cut off the root end of each green onion with your scissors and then cut across the onion every ¼ inch to make chopped green onions. Include the green tops. Add to beans
5. In a jar with a lid combine the sugar, vinegar, salad oil, salt and pepper. Shake until well mixed.
6. Pour dressing over beans and gently mix.
7. Cover and refrigerate for 24 hours.
8. Before serving pour off any excess liquid.

Contact Toni Richardson at toni@sierramountaintimes.com.