Every Saturday Naomi prepares salad--gelatin and fruit, taco salad, coleslaw, broccoli salad, apple-grape salad, cottage cheese and tomatoes--for Sunday dinner. Last week she combined cans of beans with sugar and vinegar for bean salad (and the empty pimiento jar and lone kidney bean in the sink inspired "Big Deal").
I'm hoping that one of my readers will leave a comment testimonial for bean salad. I personally don't care for salads, except the lettuce kind, and I politely pass the bowl at Sunday dinner without sampling the combinations. But Sunday salads are the highlight of Julie's dinner, and I'm sharing this recipe for those of you who will appreciate a vinegary blend of five varieties of beans.
2 cups apple cider vinegar
2 cups sugar
1 can yellow beans, drained
1 can red kidney beans, drained
1 can green beans, drained
1 can garbanzo beans (chick peas), drained
1 can lima beans, drained
1 jar pimientos, drained
1 onion, sliced
1 green pepper, diced
Combine vinegar and sugar in a sauce pan and bring to boil over medium heat. Remove from heat and let cool. In a bowl combine beans, pimientos, onion and pepper. Pour vinegar mixture over beans. Stir and marinate in the refrigerator overnight. To serve, drain liquid from beans (reserving the liquid to add to leftover salad).