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Thursday, November 03, 2005

Bedford Bean Salad

1 pound can cut green beans
1 pound can whole green beans
1 pound can wax beans
1 pound can kidney beans
1 mild onion sliced thinly
1 green pepper (chopped)

Dressing:

3/4 cup sugar
2/3 cup vinegar
2/3 cup salad oil
Mix together

Drain liquid from green and wax beans; drain and wash kidney beans to remove starchy liquid. Arrange in layers with onion and pepper in covered container. Pour dressing over and let stand in refrigerator 24-36 hours before serving.

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