Bean Salad (Shawn's)
Yield
6 servingsPrep
10 minCook
?Ready
24 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
green beans
14 ounces, drained |
*
|
| 1 | can |
red kidney beans
14 ounces, drained |
*
|
| 1 | cup |
onions
diced |
|
| 1 | cup |
celery
diced |
|
| 1 | small can |
pimentos
chopped |
*
|
| 1 | can |
chickpeas (garbanzo beans)
14 ounces |
*
|
| 1 | can |
corn
10 to 14 ounces, drained |
*
|
| 2 | large |
carrots
diced into small pieces |
|
| Dressing | |||
| 1 | cup |
sugar
white |
|
| ½ | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
vinegar
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
green beans
14 ounces, drained |
*
|
| 1 | can |
red kidney beans
14 ounces, drained |
*
|
| 237 | ml |
onions
diced |
|
| 237 | ml |
celery
diced |
|
| 1 | small can |
pimentos
chopped |
*
|
| 1 | can |
chickpeas (garbanzo beans)
14 ounces |
*
|
| 1 | can |
corn
10 to 14 ounces, drained |
*
|
| 2 | large |
carrots
diced into small pieces |
|
| Dressing | |||
| 237 | ml |
sugar
white |
|
| 2.5 | ml |
dry mustard
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
vinegar
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
SALAD: Drain all the beans and chop the vegetables.
Mix together and put into glass gallon jar.
In medium saucepan, mix dressing ingredients together and then heat until sugar has dissolved.
Pour over the beans and mix thoroughly.
Let sit in fridge for at least 24 hours to blend the dressing and the beans.
The longer it sits, the better it is.
Will keep in the fridge for weeks and weeks.
