2 cans yellow wax beans
1 can french cut beans
1 can lima beans
1 can red kidney beans
1 can geen beans
1 c. chopped celery
1 c. green pepper slices
1/2 large sweet onion, thin slices
Dressing:
1/2 c. sugar
1 c. red vinegar
1/3 c. oil
Mix all the beans. Drain. Salt lightly. Add celery, green pepper, and onion. Pour all of the dressing over the salad and mix. Can serve immediatly, but it tastes better after being refrigerated for 24 hours.
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