Triple Bean Salad
|Beans||3 Pound, drained|
|Onion||1 Medium, thinly sliced|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Celery seed/Celery salt||1 Teaspoon|
|Vinegar||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon (If Desired)|
|Oil||1⁄4 Cup (4 tbs)|
In large bowl, combine all ingredients.
Cover and chill overnight.
Cooked green, yellow red kidney garbanzo, lima or soy beans may be used.
The oil adds an attractive glisten to the salad and mellows the flavor. However, if you are watching calories, you may prefer to omit it.
For half a recipe, use 8-oz. cans of beans.