Ingredients
Scale
- Salad
- 4 1/2 cups Randall Pinto Beans, drained and rinsed
- 1 1 pound can green beans, drained and rinsed
- 1 1 pound can wax beans, drained and rinsed
- 1 medium green bell pepper, sliced into thin strips
- 1 medium red bell pepper, sliced into thin strips
- 1 large sweet salad onion, halved and thinly sliced
- 1 tablespoons chopped fresh parsley
- Dressing
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
Instructions
- Gently toss together all of the beans. Toss in the peppers, onion and parsley. In a small non-reactive pot, heat together the vinegar and sugar, stirring, until sugar is completely dissolved. Allow to cool completely.
- In a small bowl whisk all of the dressing ingredients together. Pour the dressing over the bean mixture, gently tossing to mix well. Cover and refrigerate overnight. Toss before serving.
- Serve on a crisp lettuce leaf.
Nutrition
- Serving Size: 8