Two-Bean Pepper Salad
Two-Bean Pepper Salad
1 pound green beans, cut into 1 inch pieces
1 can ( 15-16 oz) red kidney/garbonzo/or cannellini beans
1 cup purple onion, sliced into thin rings
1 cup sweet red pepper, finely chopped
1/2 cup apple cider vinegar
1/3 cup vegetable oil
1/2 cup granulated sugar
salt and pepper to taste
1
Blanch the green beans until just tender.
2
Drain and rinse the beans and the canned beans.
3
Combine the beans with the sliced onions and peppers.
4
Mix together the cider vinegar, vegetable oil and sugar until the sugar is well dissolved. Add salt and pepper to taste. Pour over beans and onions and toss well.
5
Refrigerate for several hours before serving.
Ingredients
1 pound green beans, cut into 1 inch pieces
1 can ( 15-16 oz) red kidney/garbonzo/or cannellini beans
1 cup purple onion, sliced into thin rings
1 cup sweet red pepper, finely chopped
1/2 cup apple cider vinegar
1/3 cup vegetable oil
1/2 cup granulated sugar
salt and pepper to taste
Directions
1
Blanch the green beans until just tender.
2
Drain and rinse the beans and the canned beans.
3
Combine the beans with the sliced onions and peppers.
4
Mix together the cider vinegar, vegetable oil and sugar until the sugar is well dissolved. Add salt and pepper to taste. Pour over beans and onions and toss well.
5
Refrigerate for several hours before serving.
Notes
