Prep 10 mins
Cook 5 mins
Tangy and sweet, this has a little less sugar than other recipes. I plan to try this with splenda. Adapted from my More With Less Mennonite cookbook. Either canned or dried, cooked beans may be used. I chose my favorite beans, but many other kinds can be substituted.
- 2 cups cut green beans
- 2 cups dark red kidney beans (or 15 oz. can)
- 2 cups garbanzo beans (or 15 oz. can)
- 1 medium red onion, chopped
- 1 medium green pepper, chopped
- 1⁄2 cup canola oil
- 1⁄2 cup white vinegar
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1⁄4 teaspoon white pepper
- Cook green beans till tender.
- Drain canned beans and rinse.
- Toss beans with onion and pepper.
- Combine the oil with remaining ingredients and pour over the beans.
- Chill at least 4 hours before serving.
- Flavor improves with marinating overnight or longer.
Simple, quick, and unexpectedly tasty. We made this a part of our cooking club, and while looking at all the beans not screem, eat me - all of loved it.
This simple recipe is the best one out there! I use the 15 Oz Cans of beans, and one each of the smaller cans of beans, and a one pound bag of Bird's Eye frozen green beans. I leave all the other ingredients as per the recipe. I sometimes add black and green olives and a stalk or two of celery diced. Yum!
Great recipe. I used less oil and sugar than called for. I also used celery in place of green pepper because our green pepper went bad. Love it. So easy and yummy. I blanched fresh green beans and submerged in iced water to keep the bright green color and snappy taste. This is so versatile. I've used different types of beans (cannellini, northern beans, butter beans, black eyed peas, etc...).