Saturday, October 13, 2012

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

  1. Boil sugar, oil, vinegar and salt. 
  2. Cool. 
  3. Drain vegetables. Pour syrup over. 
  4. Cover. Chill 24 hours. 
  5. Stir twice. 
  6. Optional: mix 1 envelope unflavored gelatin with ¼ cup water. Mix with cooled syrup. 

From the kitchen of Elaine Kendall.

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