Bean Salad

Name: Bean Salad Recipe
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 10
Ingredients: 1 can yellow wax beans (14-16 oz.); 1 can cut green beans; 1 can red kidney beans; 1 can garbanzo beans; [I think the original recipe called for lima beans too but I don't care for them - use whatever beans you happen to have]; 1 small-medium onion finely chopped; 5-6 green onions with the tops; Medium green pepper finely chopped; 3/4 � 1 cup celery finely chopped; Dressing: - Might want to adjust this if you've used less beans: (Half is plenty for 4 cans of beans); 1 1/2 cups cider vinegar; 1/2 cup water; 2 cups sugar (I use at least part Splenda); 1 tablespoon salt

Minutes to Prepare: 30
Minutes to Cook: 5

Number of Servings: 10

Ingredients

1 can yellow wax beans (14-16 oz.)1 can cut green beans1 can red kidney beans1 can garbanzo beans[I think the original recipe called for lima beans too but I don't care for them - use whatever beans you happen to have]1 small-medium onion, finely chopped5-6 green onions with the topsMedium green pepper, finely chopped3/4 � 1 cup celery, finely choppedDressing: - Might want to adjust this if you've used less beans: (Half is plenty for 4 cans of beans)1 1/2 cups cider vinegar1/2 cup water2 cups sugar (I use at least part Splenda)1 tablespoon salt

Directions

Drain beans well and rinse with cold water.
Remove extra shells and stems.

Add the chopped vegetables.

Mix together lightly. Set aside while making dressing.

Combine dressing ingredients.

Bring to a boil and let cool.

Pour dressing over beans.

Cover and let stand in refrigerator at least 24 hours.

This will keep about one month in the refrigerator.

Number of Servings: 10

Recipe submitted by SparkPeople user LORIBUG.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving