GARDEN BEAN SALAD2 cans (17 ounces each) lima beans 1 (16 ounce) can cut green beans 1 (16 ounce) can kidney beans 1 (16 ounce) can wax beans 1 (15 ounce) can garbanzo beans 1 large green pepper, chopped 3 celery ribs, chopped 1 (2 ounce) jar sliced pimientos, drained 1 bunch green onions, sliced 2 cups vinegar 2 cups sugar 1/2 cup water 1 teaspoon salt Drain all 6 cans of beans; place in a large bowl. Add green pepper, celery, pimientos and green onions; set aside. In a heavy saucepan, bring the remaining ingredients to a boil. Boil for 5 minutes. Remove from the heat and immediately pour over the vegetables. Refrigerate several hours or overnight. Serve this salad in a clear dish to show the colors. Makes 12-16 servings Source: Grandma's Favorites from Taste of Home
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