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16 servings
suggest servings
| 16 | ounces | green beans | cut |
| 34 | ounces | lima beans | |
| 16 | ounces | kidney beans | |
| 16 | ounces | wax beans | |
| 15 | ounces | chickpeas (garbanzo beans) | |
| 1 | each | green bell pepper | large, chopped |
| 3 | each | celery stalks | chopped |
| 2 | ounces | pimento | green, sliced, drained |
| 1 | each | scallions, spring or green onions | bunch, sliced |
| 2 | cups | vinegar | |
| 2 | cups | sugar | |
| 1/2 | cup | water | |
| 1 | teaspoon | salt |
Drain all cans of beans; place in a large bowl.
Add green pepper, celery, pimiento and green onions; set aside.
Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes.
Remove from heat and immediately pour over vegetables.
Refrigerate several hours or overnight.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 342mg | 14% |
| Total Carbohydrate 48.0g | 16% |
| Dietary Fiber 4.0g | 17% |
| Sugars 27.0g | |
| Protein 7.0g | 13% |
| Vitamin A | 8% | Vitamin C | 28% | |
| Calcium | 5% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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You're making pastry cream for a banana cream pie for dessert tomorrow. Chilling it overnight should render it appetizingly ...
At lunch, I just made this sauteed mushrooms with mixed green salads, it tasted pretty good, it was my first time to try mushrooms with salad greens, it is a great idea, light and delicious.
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