Shawn's Bean Salad
Ingredients:
1
cn
(14oz) green beans, drained
1
c
Vinegar
1/4
ts
Salt
1/2
ts
Dry mustard
1
c
White sugar
DRESSING:
pieces
2
lg
Carrots, diced into small
drained
1
cn
(10-14oz) kernel corn,
(garbanzo's)
1
cn
(14oz) chick peas
chopped
1
sm
Can or jar of pimento,
1
c
Diced celery
1
c
Diced onion
1
cn
(14oz) kidney beans,drained
2
tb
Cooking oil
Method:
SALAD: Drain all the beans and chop the vegetables.
Mix together and put into glass gallon jar.
In medium saucepan, mix dressing ingredients together and then heat until sugar has dissolved.
Pour over the beans and mix thoroughly.
Let sit in fridge for at least 24 hours to blend the dressing and the beans.
The longer it sits, the better it is.
Will keep in the fridge for weeks and weeks.
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**NOTE** I find that I have to make 4 times the brine recipe in order to cover the beans in a one gallon jar.
Recipe by Sharon Stevens