This is a nice summer salad. Easy to prepare the day before a picnic.
Ingredients:
1 16 ounce can wax beans, drained and rinsed
1 16 ounce can of kidney beans, drained and rinsed
1 16 ounce can of garbanzo beans, drained and rinsed
1 16 ounce can of green beans, drained and rinsed
1 red onion, thinly sliced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 tablespoons soy sauce
3/4 cup sugar
1 teaspoon black pepper
1/2 cup apple cider vinegar
1/2 cup vegetable oil
Directions:
Put all the ingredients other than vinegar and oil into a mixing bowl and stir. Then add vinegar and oil and toss lightly. Refrigerate overnight to let the flavors mix together. Pour excessive juices off the salad before serving.
Don't know if its the same in the US but in Australia dried beans are cheaper. A little preplanning by soaking dried beans in the fridge overnight and cooking up the next day can make this a thriftier meal. For convenience the cooked dried beans can be frozen and taken out as required like canned.
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