Sunday, August 3, 2008

Many Bean Salad

This is a recipe for "Many Beans Salad" that I asked my sister-in-law for after it was a hit at a 4th of July picnic. The amounts for the veggies are adjustable to according to your preference and what is available.

  • 1 can each: Black Beans, Dark Kidney Beans, Pinto Beans, Garbanzo Beans, Black-Eyed Peas, Yellow Corn, White Corn, Water Chestnuts
  • Fresh Vegetables: Celery, Green Pepper, Red Pepper, Red Onion
  • Dressing: 2/3 cup Olive Oil, 2/3 cup Cider Vinegar, 1/2 tsp. Salt, Sugar or Sweet-n-Low to taste (approx. 6 tsp. if using Sweet-n-Low)
  1. Drain, rinse, and "dry" beans, black-eyed peas, and corn. Place all in large bowl and stir well.
  2. Drain and rinse water chestnuts. Chop them, add to the beans, and mix together.
  3. Chop celery, green pepper, red pepper, and red onion. Add all to the other assembled ingredients and mix again.
  4. Boil 2/3 c. cider vinegar and 6 tsp. Sweet-n-Low. Remove from heat. Add 2/3 c. olive oil. Pour dressing over bean mixture. Add 1/2 tsp. salt. Stir well.
  5. Cover and refrigerate overnight. Stir well and serve.

Found On: Frugal Upstate