From the title of this post, you may think I am overselling this recipe a bit–after all, just how glorious can a bean salad be?
Well this is one good and well-used recipe passed along by my sister-in-law, Brenda probably 30+ years ago (cannot believe I am old enough to remember back that far). It soon became mine to make for all the family gatherings as: 1. it did not have to be cooked; 2. there was no cooking involved; 3. no burner or oven had to be turned on to make it (are you noting a trend here?)
I have not made it for a few years, and it was resurrected in my memory bank the other day when my sister Peggy asked me for it, as she was making some salads to take to the cottage with her and she could not find hers. So a big thanks to Peg for reminding me of this “politically correct” salad, which not only tastes good, but is darn good for you. (Unlike my ode to bologna sandwiches yesterday).
You will need:
19 oz tins of green beans, wax beans, kidney beans, lima beans and chick peas
I onion sliced thin
1 green pepper chopped (or red as it has lots of good stuff in it–but I am not going to go all nutritional on you)
Marinate several hours in:
1/2 cup sugar
1/2 cup salad oil (today I might use olive oil)
1/2 cup wine vinegar
1 tsp. salt
2 tbsp. parsley
pepper (I love when no amount is given–it feels so creative)
1 tbsp. seasoned salt
1/2 tsp. dry mustard
1/2 tsp. tarragon and basil or Italian spices
This is seriously good and easy–and even though it has more than my five ingredient criteria–there is no cooking involved which makes up for the length of the ingredient list.
My idea of bliss is rediscovering a recipe I have not used in a long time. Do you have one you have forgotten?