Recipe by COOKGIRl
No, not named after the town but an exclamation that means "I have found it"! I've been searching for this particular marinated bean salad recipe at Mom's house ever since she moved. Made this many times when first starting to cook and many times since then. Quick, inexpensive and easy to prepare and always a crowd pleaser. From the original 1971 publication of the Farmer's Daughter Cookbook with very few changes.
Top Review by Leggy Peggy
I love bean salads and this one appealed to me because of the restrained use of sugar in the dressing. My mother's recipe called for a cup of sugar. Yikes. We can't buy wax beans in Australia, so I subbed with butter (lima) beans, which I also love. It's really important to let this sit for at least 3 hours to let the flavours meld and the dried herbs soften. We have the whole family with us for a long Australia Day weekend, and the salad has been a popular side dish for two lunches and two dinners (and it lasted fine for 48 hours). By the way, there's way more dressing than needed, so I reckon half the dressing would be plenty. Thanks for posting.
- 1 (15 ounce) can garbanzo beans
- 1 (15 ounce) can green beans
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can wax beans (yellow)
- 1 medium red bell pepper, seeds removed, diced
- 1 large onion, peeled and diced (red or yellow onion)
- 1⁄3 cup sugar
- 1⁄2 cup neutral salad oil
- 1⁄2 cup red wine vinegar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 teaspoon italian seasoning (not original to recipe) or 1 teaspoon cavender all purpose Greek seasoning (not original to recipe)
Directions See How It's Made
- Rinse and drain beans well.
- In small glass bowl combine the dressing ingredients. Whisk well.
- Place all the beans, the bell pepper and the diced onion in a *NON-REACTIVE* large salad bowl. Pour the salad dressing over the mixture. Stir to coat.
- Marinate at least 3 hours (better if salad marinates 6-8 hours) but consume within 24 hours.