Sweet-And-Sour Bean Salad
|Green beans||2 Pound|
|Canned garbanzo beans||15 Ounce, drained|
|Purple onion||1 Medium, thinly sliced|
|Diced pimiento||4 Ounce, drained|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Tarragon vinegar/Wine vinegar||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Lemon pepper seasoning||1⁄2 Teaspoon|
Remove strings from beans, wash.
Cut beans into 1 1/2-inch pieces.
Cook, covered, in a small amount of water 8 to 10 minutes, drain.
Toss beans with garbanzo beans, onion, and pimiento.
Combine remaining ingredients in a jar.
Cover tightly, and shake vigorously.
Pour over vegetables, tossing gently.
Chill 8 hours, stirring occasionally.