Prep 10 mins
Cook 0 mins
The picante sauce catches you by surprise, and has people guessing with it's "peculiar pink" color, but once it's tasted....it's a hit. I'm always asked, "What's in that?" Then I'm asked for the recipe. One time I was requested to fix this salad to serve about 150 people. I started with five #10 cans of green beans, 4 cups oil, 1 1/2 cups sugar, 6 cups picante sauce...well, you get the idea. The recipes requires 2 cups green beans, so use fresh green beans from the garden, or a drained 16 ounce can of green beans. I'm sure those of you that make your own picante sauce can use it in this dish to personalize it as your own. I gave up making a "single" recipe, and usually double or triple it. It's one of those salads that seems to be best when it's been in the frig for a couple days... if it lasts that long. (Prep time does not include time for cooking fresh green beans, or for time spent in the frig.)
- 2 cups green beans, cooked or 1 (16 ounce) can green beans, drained
- 2 tablespoons vegetable oil
- 2 teaspoons sugar
- 1⁄3 cup mild picante sauce (I use Chunky Pace)
- 2 teaspoons lemon juice, freshly squeezed
- 1⁄2 teaspoon salt
- 1⁄3 cup onion, diced
- 1⁄3 cup mayonnaise or 1⁄3 cup Miracle Whip
- 2 tablespoons mild picante sauce, reserved for garnish
- Drain cooked green beans and chill.
- Mix oil, sugar, picante sauce, lemon juice, salt, onion and mayonnaise.
- Fold chilled green beans and mayonnaise mixture.
- Cover and chill overnight, stirring two or three times during that time.
- When ready to serve, garnish with picante sauce on top.