48 Hour Bean Salad
Ingredients
1 can cut green beans, drained
1 can green baby lima beans, drained
1 can red kidney beans, drained
1 can yellow wax benas, drained.
1 can garbanzo beans drained
1 can pimentos
1/2 cup diced celery
1/2 cup diced green pepper
1 large sweet onion, sliced and left in rings
1 cup oil
1 cup white vinegar
1 tsp. salt
1 cup white sugar
1 tsp. paprika
1/2 tsp. pepper
1 can green baby lima beans, drained
1 can red kidney beans, drained
1 can yellow wax benas, drained.
1 can garbanzo beans drained
1 can pimentos
1/2 cup diced celery
1/2 cup diced green pepper
1 large sweet onion, sliced and left in rings
1 cup oil
1 cup white vinegar
1 tsp. salt
1 cup white sugar
1 tsp. paprika
1/2 tsp. pepper
Methods/steps
Drain all cans of bean and mix together
Chill for several hours
Add pimentos, celery, green pepper and onion
Mix together: oil, vinegar, salt, sugar, paprika and pepper
Shake well
Pour over beans and other vegetables
Refrigerate for 48 hours and turn several times for best results
Chill for several hours
Add pimentos, celery, green pepper and onion
Mix together: oil, vinegar, salt, sugar, paprika and pepper
Shake well
Pour over beans and other vegetables
Refrigerate for 48 hours and turn several times for best results
Reviews
