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Lemon Four-Bean Salad

salad.queen's picture
Ingredients
  Fresh lemon juice 2⁄3 Cup (10.67 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Corn oil 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned garbanzo beans 8 Ounce, drained
  Canned cut green beans 8 Ounce, drained
  Canned kidney bean 8 Ounce, drained
  Canned wax beans 8 Ounce, drained
  Pimientos 2 Ounce, sliced and drained
  Green pepper 1 Small, seeded and thinly sliced
  Red onion 1 Small, thinly sliced
Directions

Combine lemon juice, sugar, oil, salt and pepper in 1-pint jar with tight-fitting lid; shake well.
Combine remaining ingredients in large bowl.
Pour lemon mixture over vegetables; mix well.
Cover and chill 3 hours, or overnight.
Refrigerate leftovers.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
8

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