July 3, 2010

Four Bean Salad

  • 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.  

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