Marinated Three-Bean Salad
1 (8 1/2 oz.) can lima
beans
1 (8 oz.) can cut green
beans
1 (8 oz.0 can red kidney
beans
1 med. onion, thinly
sliced and
separated into rings
1/2 c. chopped green
pepper
2/3 c. vinegar
1/2 c. salad oil
1/4 c. sugar
1 tsp. celery seed
beans
1 (8 oz.) can cut green
beans
1 (8 oz.0 can red kidney
beans
1 med. onion, thinly
sliced and
separated into rings
1/2 c. chopped green
pepper
2/3 c. vinegar
1/2 c. salad oil
1/4 c. sugar
1 tsp. celery seed
Drain the canned beans. In a large bowl combine the lima beans, green beans,
red kidney beans, onion rings, and green pepper. In a screw top jar combine
vinegar, salad oil, sugar and celery seed; cover and shake well. Pour vinegar
mixture over vegetables and stir lightly. Cover and chill at least 6 hours or
overnight, stirring occasionally. Drain before serving.
red kidney beans, onion rings, and green pepper. In a screw top jar combine
vinegar, salad oil, sugar and celery seed; cover and shake well. Pour vinegar
mixture over vegetables and stir lightly. Cover and chill at least 6 hours or
overnight, stirring occasionally. Drain before serving.
| Directions |
| Ingredients |
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