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.
- 473.18 ml cut green beans
- 473.18 ml dark red kidney beans (or 15 oz. can)
- 473.18 ml garbanzo beans (or 15 oz. can)
- 1 medium red onion, chopped
- 1 medium green pepper, chopped
- 118.29 ml canola oil
- 118.29 ml white vinegar
- 118.29 ml sugar
- 4.92 ml salt
- 1.23 ml 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.
Loved it surprisingly! Had had bean salads at BBQ's in the past but hated all of them especially the european type bean salads. But this was right up our street (even my boys had to admit they liked it).<br/>Very easy, tasty & will defo make it during the summer months again.<br/>Was still a bit on the "too sugary" side for me so I would reduce the sugar personally.<br/>Still a winner - give it a try!!
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...).