Bermuda bean salad


1 lb. wax beans
1 lb. green beans
1 can (19 oz/540 ml)red kidney beans, drained
1 can (19 oz/540 ml)broad beans or lima beans, drained
1 can (19 oz/540 ml)pinto, romano or white kidney beans, drained
1 can (19 oz/540 ml) chick peas, drained
2 sweet green peppers, chopped
1/2 Bermuda onion, thinly sliced into rings

Marinade: 1/2 cup red wine vinegar
1/4 cup vegetable oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 tsp. ground pepper
1/2 tsp. salt


Cut beans into 1 1/2” pieces. Cook beans in rapidly boiiling water 2 minutes, plunge into cold water until cool then pat dry. In large bowl combine beans, green peppers and onion. In a separate bowl combine vinegar, oil, both sugars, pepper, and salt. Stir into bean mixture. Marinate in fridge overnight.

Makes 20 servings.

Source: Pasta lover

recipes/bean_salad.txt · Last modified: 2009/06/30 17:26 by Pasta lover
Recent changes RSS feed Creative Commons License Donate Powered by PHP Valid XHTML 1.0 Valid CSS Driven by DokuWiki