1 (16 ounce) can green beans
1 (16 ounce) can kidney beans
1 (16 ounce) can garbanzo beans
1/2 cup diced green bell pepper (optional)
1/3 cup chopped onion
Drain all the beans. Mix all ingredients together.
1 cup granulated sugar blended with 1 1/3 cups vinegar
2/3 cup oil
2 teaspoons salt
1 teaspoon pepper
Place beans in a container which has a tight cover. Add diced pepper and onion. Pour dressing over all, and refrigerate several hours or overnight or for several days before serving. This salad keeps well in the refrigerator for at least a week.
|Send recipe to a friend.||Printer friendly version|