Five Bean Salad

Five Bean Salad

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Ingredients

  

• 1 16 Oz. Can Green Beans
• 1 16 Oz. Can Wax Beans
• 1 16 Oz. Can Garbanzo or Lima Beans
• 1 16 Oz. Can Kidney Beans
• 1 16 Oz. Can Peas
• 1/2 Cup Cauliflower Chopped
• 1/2 Cup Celery Chopped
• 1/2 Cup Onion Chopped
• 1/2 Cup Green Pepper Chopped
• 1/4 Cup Pimento Chopped
• 1-1/2 Cup Sugar
• 1/2 Tsp. Paprika
• 1 Cup Cider or White Distilled Vinegar
• 1/2 Cup Salad Oil

Instructions

 

• Drain beans and peas; place in a large bowl.
• Add cauliflower, celery, onion, green pepper and pimento.
• In a small bowl, combine sugar, paprika, vinegar and oil.
• Pour over vegetables; mix well.
• Cover and refrigerate for 12 hours or longer.

Notes

Yield: 2-1/2 quarts

1 Can (16 Oz.) Green beans
1 Can (16 Oz.) Wax beans
1 Can (16 Oz.) Garbanzo or lima beans
1 Can (16 Oz.) Kidney beans
1 Can (16 Oz.) Peas
1/2 Cup Chopped cauliflower
1/2 Cup Chopped celery
1/2 Cup Chopped onion
1/2 Cup Chopped green pepper
1/4 Cup Chopped pimento
1-1/2 Cup Sugar
1/2 Tsp. Paprika
1 Cup Cider or white distilled vinegar
1/2 Cup Salad oil

Drain beans and peas; place in a large bowl. Add cauliflower, celery, onion, green pepper and pimento. In a small bowl, combine sugar, paprika, vinegar and oil. Pour over vegetables; mix well. Cover and refrigerate for 12 hours or longer.

Yield: 2-1/2 quarts