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Marinated Bean Salad |
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Serves: 10 Print this Recipe1 1-pound can kidney beans drained 1 1-pound can drained 1 1-pound can garbanzo beans drained 1 1-pound can green beans drained 1 green bell pepper large, thinly sliced 1 red bell pepper large, thinly sliced (optional) 2 red onions small, quartered and thinly sliced Dressing: 2/3 cup vegetable oil 1 cup white vinegar 1 cup sugar 1 1/2 teaspoons salt 1/2 teaspoon black pepper freshly ground Romaine lettuce leaves, washed and crisped 3/4 cup green olives sliced pimiento stuffed 1/2 pimiento sliced, whole Turn all prepared vegetables into large bowl. Toss lightly to mix thoroughly. In blender or food processor, place vegetable oil, vinegar, sugar, salt, and pepper. Blend to dissolve sugar. Pour over vegetables; toss, cover and let marinate in refrigerator overnight. At serving time, line large wooden salad bowl with romaine lettuce. Drain beans; place in lettuce-lined bowl and garnish with green olives and pimientos. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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