Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

This recipe was adopted by me in August 2006. I'm not sure whose it was but it sounds tangy tasty. Makes a ton. Can easily be cut in half. I think other types of beans would work well too. Cook time is what I use for chilling time in the fridge.

Ingredients Nutrition

Directions

  1. Mix all ingredients together in HUGE bowl.
  2. Best when chilled for a while (I prefer overnight).

Reviews

(1)
Most Helpful

This is a great, quick salad and makes a nice vegetarian lunch. It's just so easy! I like the sour cream instead of mayo - more "tangy" and less "greasy". I used a sweet pickle relish because I figured that my fiance would want some and he doesn't like dilly-garlicky pickles, but if I make it just for myself, I'm going to use the dilly kind, and I think maybe some chopped red bell pepper. Thanks for sharing this recipe, Shelly!

EdsGirlAngie April 14, 2004

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