Three Bean Salad
Ingredients
- 15 ounces canned corn
- 15 ounces canned Lima beans
- 16 ounces canned green beans
- 15 ounces canned chickpeas
- 4 pieces celery
- ½ small red pepper
- 1 medium onion
- 1 cup sugar
- ½ cup vegetable oil
- ¾ cup vinegar
- 1 teaspoon salt
Directions
- Boil sugar, oil, vinegar and salt.
- Cool.
- Drain vegetables. Pour syrup over.
- Cover. Chill 24 hours.
- Stir twice.
- Optional: mix 1 envelope unflavored gelatin with ¼ cup water. Mix with cooled syrup.
From the kitchen of Elaine Kendall.
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