The Recipe
Marmie's Ever Changing Multi Bean Salad
13
Ingredients
DESCRIPTION
This is the perfect blend of Tangy/Sweetness, it is remarkably mild, not oily and is hugely versatile! Wonderful for picnics, lunches to go or just an added side at dinner. I do NOT like apple cider vinegar but in this recipe it is fabulous, especially for bean salad skeptics like me. I make it in a one gallon ice cream pail and store it in the fridge, when it begins to run out I add a can of what ever bean I have on hand and a few more red onions. I can do this until the 'brine' runs out. Then I just start all over again and always have it on hand. Fresh cooked beans have a nicer texture and are more cost efficient than canned but canned is yummy too, though do contain lots of sodium. So if you are on a sodium restricted diet, I would suggest cooking dry beans and fresh green and yellow beans for this recipe. Enjoy!
INGREDIENTS
- 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 1/2 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 )
- 1/4 cup pimento pepper (optional)
- liquid from green beans
- 1/2 cup vegetable oil, of good quality (Olive Oil tastes funny in this recipe)
- 1/2 cup apple cider vinegar
- 2/3 cup white sugar
- 1/4 cup rice vinegar, garlic flavor (or 1/4 rice vinegar and 1 clove garlic)
DIRECTIONS
NUTRITION
| Calories | 156 | 8% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 22 | 8% | |
| Fat | 6 | 8% | |
| Protein | 4 | 9% |
