Four Bean Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 can: Garbanzon beans,
1 can: Kidney beans,
1 can: Green beans,
1 can: Yellow/wax beans,
1 medium: Onion, sliced very thin
2: Scallions, chopped thinly
1 cup: Cider vinegar,
1 cup: Honey, or corn syrup
1 tbsp: Olive oil (optional, it
Cuts some of the acidity),
Directions:
Drain and rinse all beans. Combine with onions and scallions. Blend
vinegar, oil, and honey thoroughly and pour over vegetables.
Refrigerate at least four hours.
From: Diana-Lynn Larweth-Herbst (AED-EWD).
Fatfree Digest [Volume 10 Issue 13] Aug. 23, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp
vinegar, oil, and honey thoroughly and pour over vegetables.
Refrigerate at least four hours.
From: Diana-Lynn Larweth-Herbst (AED-EWD)
Fatfree Digest [Volume 10 Issue 13] Aug. 23, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp