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Recipe by: villamizar
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See below ingredients and instructions of the recipe
1 cn (14oz) green beans, drained -drained
1 cn (14oz) kidney beans,drained 2 lg Carrots, diced into small
1 c Diced onion -pieces
1 c Diced celery DRESSING:
1 sm Can or jar of pimento, 1 c White sugar
-chopped 1/2 ts Dry mustard
1 cn (14oz) chick peas 1/4 ts Salt
-(garbanzo's) 1 c Vinegar
1 cn (10-14oz) kernel corn, 2 tb Cooking oil
SALAD:
Drain all the beans and chop the vegetables. Mix together and put into
glass gallon jar. In medium saucepan, mix dressing ingredients together and
then heat until sugar has dissolved. Pour over the beans and mix
thoroughly. Let sit in fridge for at least 24 hours to blend the dressing
and the beans. The longer it sits, the better it is. Will keep in the
fridge for weeks and weeks......
**NOTE** I find that I have to make 4 times the brine recipe in order to
cover the beans in a one gallon jar.
Origin: Jean Pare, modifications by Sharon Stevens Shared by: Sharon
Stevens
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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