- 1 can cut green beans
- 1 can (16 oz) baby limas
- 1 can yellow wax beans
- 1 can red kidney beans
- 1 can garbanzo beans
- 2 celery ribs, thinly sliced
- 1 cup diced green pepper
- 1/2 cup chopped onion
- 1/3 cup chopped pimento
Combine all the above ingredients in a bowl. I couldn't find baby limas, so I substituted great northern. I used my standard substitution of red pepper for green and pimento-stuffed green olives for pimento. I noticed my grocery store had organic celery so I got that because a chef once told me that the flavor of organic celery was so much better than non-organic celery. Sadly, it didn't make a big impression on me flavor-wise, but the green color of the sliced celery was beautiful. In fact, this bean salad combination looks great.
Mix the dressing:
- 1/2 cup oil
- 1/2 cup vinegar
- 3/4 cup sugar (WHY? WHY? WHY?)
- 1 t salt
- 1/2 t garlic salt
- 1/2 t pepper
Shake vigorously about one minute. Pour over bean mixture; stir and cover. Refrigerate at least 24 hours before serving. Makes 10-12 servings.
This fit perfectly in a 10 cup tupperware container. Taste test tomorrow!
This recipe is from Velma R. Guffey.
