Marmie's Ever Changing Multi Bean Salad

Recipe by Marmies
READY IN: 20mins
SERVES: 20
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (19 ounce) can red kidney beans (drained and rinsed)
  • 1
    (19 ounce) can beans, mixed ("Bean Medley" mine had Chick Peas, red Kidney beans, Romano Beans, and Black Eyed Peas (drained and )
  • 1
    (19 ounce) can chickpeas (drained and gently rinsed)
  • 1
    (14 ounce) can wax beans, no salt (yellow)
  • 1
    (14 ounce) can green beans (drained reserving liquid)
  • 1 12
    cups celery, chopped
  • 1
    small red onion, halved, peeled, then thinly sliced (If I use a stronger onion I soak it in 2 tsp sugar and 3/4 cups cold water for 15 min then drain it )
  • 14
    cup pimento pepper (optional)
  • liquid from green beans
  • 12
    cup vegetable oil, of good quality (Olive Oil tastes funny in this recipe)
  • 23
  • 14
    cup rice vinegar, garlic flavor (or 1/4 rice vinegar and 1 clove garlic)
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DIRECTIONS

  • Place all beans, onion, celery and pimento in a large plastic container with a lid.
  • Pour all liquids and sugar in a 2 quart jar with a lid.
  • Shake until sugar is dissolved.
  • Pour liquid over beans.
  • Cover with lid and put in fridge to chill over night or for several hours, gently mixing occasionally.
  • Serve with slotted spoon so as not to discard the brine unnecessarily if you plan to keep adding to the bean mixture.
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