9 Jun 2010
|Canned cut wax beans||1 Pound, drained (1 Can)|
|Canned cut green beans||1 Pound, drained (1 Can)|
|Minced onion||1⁄4 Cup (4 tbs) (Red / Yellow)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Fresh minced parsley||2 Tablespoon|
|Cider vinegar||4 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1 Dash|
1. Combine beans, onion, pimiento, and parsley.
2. Mix vinegar, salt, water, pepper, and sugar.
3. Toss with beans.
4. Store, covered, in refrigerator overnight or at least 4 hours. Stir occasionally.
Two-Bean Salad Recipe