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Shawn's Bean Salad Recipe

  • 6servings

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Source: www.yumyum.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cn (14oz) green beans, drained

  2. 1 c Vinegar

  3. 1/4ts Salt

  4. 1/2ts Dry mustard

  5. 1 c White sugar

  6. DRESSING:

  7. pieces 2 lg Carrots, diced into small

  8. drained 1 cn (10-14oz) kernel corn,

  9. (garbanzo's)

  10. 1 cn (14oz) chick peas

  11. chopped 1 sm Can or jar of pimento,

  12. 1 c Diced celery

  13. 1 c Diced onion

  14. 1 cn (14oz) kidney beans,drained

  15. 2 tb Cooking oil

Instructions Jump to Ingredients ↑

  1. + SALAD: Drain all the beans and chop the vegetables.

  2. Mix together and put into glass gallon jar.

  3. In medium saucepan, mix dressing ingredients together and then heat until sugar has dissolved.

  4. Pour over the beans and mix thoroughly.

  5. Let sit in fridge for at least 24 hours to blend the dressing and the beans.

  6. The longer it sits, the better it is.

  7. Will keep in the fridge for weeks and weeks. . . . . .

  8. **NOTE** I find that I have to make 4 times the brine recipe in order to cover the beans in a one gallon jar.

  9. Recipe by Sharon Stevens

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