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Sweet-And-Sour Bean Salad

southern.chef's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Lemon pepper seasoning 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
12

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