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JUDY'S BEAN SALAD

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Vernon and I enjoy a good bean salad, and this is, roughly, how we create ours. Use whatever beans you like - there are a lot of interesting varieties, and colours - this salad can be truly colourful!

An Assortment of Canned beans:

2 cans green beans, drained
2 cans yellow wax beans, drained
2 cans red kidney beans + juice
1 can green lima beans, drained
1 can white lima beans, drained
1 can chick peas, drained

Additional Vegetables:

1 can sliced mushrooms, drained
1 can waterchestnuts, "slivered"
1 onion, chopped (red is good)
2 cloves of garlic, minced
1 sweet pepper, chopped
(red or green or orange)

Dressing:

2/3 cup white vinegar
1/3 cup salad oil
1/3 cup white sugar
1 tsp. salt
1/4 tsp. ground black pepper
healthy dash of Worcestershire Sauce

Enjoy!

Into a very large pot or mixing bowl, empty cans of beans. For the kidney beans, add juice also. For the other beans, drain first. Add chopped onion, minced garlic, chopped sweet pepper, sliced mushrooms, and "slivered" water chestnuts.

Prepare the "dressing". Make as many batches as required to just cover the beans. Stir. For best flavour, refrigerate overnight, and stir again, before serving.