Mom's 4-Bean Salad Recipe

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Mom's 4-Bean Salad Ingredients

2 can green beans, cut
1 can wax beans, cut
1 can red kidney beans
1 can garbanzos
5 small onions (or 2-3 big ones)
1 cup sugar
1/2 cup wine vinegar
1/2 cup cider vinegar
1 tsp tarragon
1/2 tsp basil
1 dash black pepper

A Recipe for
Mom's 4-Bean Salad

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This is a recipe for Mom's 4-Bean Salad from the recipe cookbook of Recipes-to-go (Bean)

Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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Mom's 4-Bean Salad

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Mom's 4-Bean Salad Directions

Drain juice from all cut beans and save. Drain kidney beans and
garbanzos; rinse (do not retain juice). Mix kidney beans and
garbanzos. Peel onions, slice, and separate rings.

To layer: 1/4 of the onions; 1/3 of the green beans; 1/3 of the wax
beans; 1/3 of the kidney/garbanzos. Repeat. Shake from side to side
to settle.

Marinade: Of the retained juice, you should have a little more than
2 cups (if not, add water). Add sugar and vinegars. (Can use all
wine vinegar instead of 1/2 wine and 1/2 cider vinegar.) Rub spices
in hand to break up; stir into juice. "Taste to make sure both
sourer and sweeter than you want the end product."

Pour marinade over beans. If uncovered, make additional liquid (1/2
water to 1/4 sugar and 1/4 vinegar). Set for 2 days.

Can also add cucumbers, avocado, sweet bell pepper and/or pimento.

Serves: 1

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Mom's 4-Bean Salad Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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