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Categories:
red kidney beans red onion Italian beans garbanzo beans beans baby carrots sugar white vinegar vegetable salt pepper reserve frozen peas basket grape
Viewed: 44 - Published at: 6 years agoIngredients
- 1 16 oz. can red kidney beans
- 1 med. red onion, thinly sliced
- 1 16 oz. can Italian beans (or cut green beans)
- 1 16 oz. can garbanzo beans (chick peas)
- 1 16 oz. can cut wax beans
- 1 16 oz. can baby carrots
- 1/3 c. sugar (scant)
- 2/3 c. white vinegar
- 1/2 c. vegetable or canola oil
- 1 teas. salt
- 1/2 teas. pepper
- RESERVE
- 1 16 oz. pkg. frozen peas
- 1 pt. basket grape or cherry tomatoes
Method
- Drain canned vegetables, discarding liquid. Add onion and toss. Combine liquid ingredients and seasonings and pour over beans. Chill
- and just prior to serving, add tomatoes and peas. Serve.
