Tuesday, April 24, 2012

Patio Bean Salad

Becca here with another good recipe from our Grandma.  She's been making this bean salad for as long as I can remember, and it's definitely a family favorite.  We usually have it for a side dish at family gatherings, but I have also made it to eat for lunch sometimes too.  Don't let the long ingredient list scare you, it's mostly seasonings I'm sure you have in your pantry already.  Enjoy!

Patio Bean Salad

1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can cut green beans, drained
1 (15 oz.) can cut wax beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (2 oz.) jar sliced pimiento
1/3 c. coarsely chopped green pepper
2 T. chopped chives
1 3/4 tsp. salt
3/4 tsp. ground pepper
1/8 tsp. garlic powder
1/4 tsp. dried marjoram
2 T. instant minced onion
2 tsp. sugar
1/4 cup red wine vinegar
1/4 cup cider vinegar
1/4 cup canola oil
3 T. water

Rinse kidney and garbanzo beans in cold water.  Mix dressing ingredients together; add to all other ingredients.  Chill several hours.  If you don't like it is tart you can add more sugar.

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