Bean Salad~
This is the perfect Fall farm fresh recipe; green and yellow beans, red pepper, celery and onion, all in season. Make in about 20 minutes for a real family treat.
Author: Sally Piedmonte
Serves: 6
Ingredients
- ½ pound green beans*, cut to 1"
- ½ pound yellow beans*, cut to 1"
- 1½ cups kidney beans
- ½ cup celery*, diced
- 1 cup red or green pepper*, diced
- 1 cup onion*, diced
- ½ cup sugar
- ½ cup vinegar*
- ½ cup oil*
- Salt and pepper to taste
Instructions
- In sauce pan, bring water to boil and add beans. Cook until bright in color and tender. Drain and cool.
- In medium size bowl add celery, pepper, sugar, onion, salt & pepper, vinegar and oil. Mix well and add beans; refrigerate for several hours or overnight.
This post can also be found at the following linky parties: Homemaking Link-up, The Gathering Spot, Hearth and Soul Hop, and Tuesday with a Twist.
Bean Salad
