Bean Salad

My step-mother really likes this salad! Great if you like different varieties of beans.

Ingredients:

• 1 can green beans
• 1 can yellow wax beans
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• 1 can kidney beans
• 1 can baby Lima beans
• 1 medium green pepper, cut up
• 1 medium onion, cut up

Dressing:

• 1/2 cup salad oil
• 1/2 cup vinegar
• 1/2-3/4 cup sugar
• 1 1/2 tsp. salt
• 1/2 tsp. pepper

Directions:

Drain green and yellow beans well. Rinse red beans thoroughly. Combine all dressing ingredients and pour over beans. Let marinate overnight. This is best if you let it marinate 3 or 4 days before eating.

By Robin from Washington, IA

Ingredients

• 1 can red kidney beans (16 oz.)
• 1 can cut wax beans (16 oz.)
• 1 can small green peas (16 oz.)
• 1 can green beans (16 oz.)
• 1 large, red onion, chopped
• 2 cups red cabbage, shredded
• 1 jar pimiento (7 oz.)
• 1/2 cup oil
• 1 tsp. salt
• 1 cup brown sugar
• 1/2 cup vinegar

Directions

Drain all of the beans and combine in a large bowl. Add the remaining ingredients. Mix well and cover. Refrigerate for about 12 hours. Stir occasionally. Drain before serving.

By Robin from Washington, IA

Ingredients

• 1 pint yellow beans, drained
• 1 pint green beans, drained
• 1 pint kidney beans, drained
• 1 pint lima beans
• 1 pint carrots
• 1 cup celery
• 1 cup chopped onions
• 1 cup chopped peppers

Dressing:

• 4 tsp. salt
• 3 cups white sugar
• 2 cups vinegar
• 1 1/2 cups oil

Directions

Partly cook lima beans, carrots and celery (not soft). Put everything in 4 qt. plastic bowl.

Mix dressing ingredients and pour over bean mixture. Cool in refrigerator overnight. Serve.

By Robin from Washington, IA