Post by cuteascountry_Shortcake on Dec 10, 2002 14:09:34 GMT -6
BEAN SALAD
I have been making this personal favorite for more years than I can remember. Picnics, parties, holidays...
1 (1 pound) cans of each:
Green Beans (cut - I haven't tried it with French Cut)
Yellow Wax Beans (cut)
Kidney Beans (any type, though dark looks more festive)
Lima Beans
Garbanzo Beans, or Chick Peas (optional, I usually leave these out even though they make a nice addition. Some people simply don't like the texture.)
Pour all the beans, just pile them in, in a colander. Let drain. I suggest you start with the Kidney Beans, as they sometimes are in a thicker sauce.
Chop 1 medium green pepper and 1 medium onion.
Place all beans, chopped green pepper and onion in a bowl or tupperware container (about 3 quarts).
Now comes the good part:
In a two cup measuring cup, combine:
1/2 cup salad oil
1/2 cup red wine vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried tarragon, crushed
2 Tablespoons fresh parsley, chopped
Combine well. Pour over vegetables in bowl. Stir gently. Cover and refrigerate for several hours or overnight. The longer the better. You may wish to stir occasionally. Some people like to drain this before serving. I simply provide a slotted spoon.
I do not suggest using olive oil. It congeals when refrigerated.
I have been making this personal favorite for more years than I can remember. Picnics, parties, holidays...
1 (1 pound) cans of each:
Green Beans (cut - I haven't tried it with French Cut)
Yellow Wax Beans (cut)
Kidney Beans (any type, though dark looks more festive)
Lima Beans
Garbanzo Beans, or Chick Peas (optional, I usually leave these out even though they make a nice addition. Some people simply don't like the texture.)
Pour all the beans, just pile them in, in a colander. Let drain. I suggest you start with the Kidney Beans, as they sometimes are in a thicker sauce.
Chop 1 medium green pepper and 1 medium onion.
Place all beans, chopped green pepper and onion in a bowl or tupperware container (about 3 quarts).
Now comes the good part:
In a two cup measuring cup, combine:
1/2 cup salad oil
1/2 cup red wine vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried tarragon, crushed
2 Tablespoons fresh parsley, chopped
Combine well. Pour over vegetables in bowl. Stir gently. Cover and refrigerate for several hours or overnight. The longer the better. You may wish to stir occasionally. Some people like to drain this before serving. I simply provide a slotted spoon.
I do not suggest using olive oil. It congeals when refrigerated.