•2/3 cup granulated sugar
•1 scant teaspoon celery salt
•1/2 extra-virgin olive oil
•1/2 red wine vinegar
•1/2 cup tarragon vinegar, or substitute cider vinegar
•1 (15 to 16 ounces) can garbanzo beans, drained and rinsed
•2 (15 to 16 ounces) cans green beans, drained
•1 (15 to 16 ounces) can yellow wax beans, drained, or 1 1/2 cups cooked and drained baby lima beans
•1 (15 to 16 ounces) can red kidney beans or small red beans, drained and rinsed
•1 small jar pimientos, drained, about 2 tablespoons
•1/2 medium red onion, halved and thinly sliced
Preparation:
Combine sugar, celery salt, olive oil and vinegars in a saucepan; bring to a boil. Reduce heat and simmer for 30 seconds. Combine drained beans in a large bowl; add pimiento and sliced onion. Toss to blend ingredients. Pour dressing over beans and let marinate in the refrigerator for 2 to 4 hours.
Serves 8 to 10.
•1 scant teaspoon celery salt
•1/2 extra-virgin olive oil
•1/2 red wine vinegar
•1/2 cup tarragon vinegar, or substitute cider vinegar
•1 (15 to 16 ounces) can garbanzo beans, drained and rinsed
•2 (15 to 16 ounces) cans green beans, drained
•1 (15 to 16 ounces) can yellow wax beans, drained, or 1 1/2 cups cooked and drained baby lima beans
•1 (15 to 16 ounces) can red kidney beans or small red beans, drained and rinsed
•1 small jar pimientos, drained, about 2 tablespoons
•1/2 medium red onion, halved and thinly sliced
Preparation:
Combine sugar, celery salt, olive oil and vinegars in a saucepan; bring to a boil. Reduce heat and simmer for 30 seconds. Combine drained beans in a large bowl; add pimiento and sliced onion. Toss to blend ingredients. Pour dressing over beans and let marinate in the refrigerator for 2 to 4 hours.
Serves 8 to 10.
