Mom's Bean Medley Recipe

Mom's Bean Medley Recipe
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Pinto, garbanzo, green and wax beans star in this snappy marinated salad. For a taste twist, Mom added tomatoes and mayonnaise to the colorful combination. -Cris O'Brien, Virginia Beach, Virginia

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  • 6-8 Servings
  • Prep: 10 min. + chilling

Ingredients

  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (8 ounces) cut green beans, drained
  • 1 can (8 ounces) cut wax beans, drained
  • 1/2 cup thinly sliced green pepper
  • 1/4 cup thinly sliced red onion
  • 6 tablespoons canola oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 3 tablespoons mayonnaise
  • 1 medium tomato, chopped

Directions

  • In a large bowl, combine the beans, green pepper and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano and garlic powder; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight.
  • Stir in mayonnaise. Add tomato; toss gently. Yield: 6-8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 249 calories, 16 g fat (2 g saturated fat), 2 mg cholesterol, 332 mg sodium, 23 g carbohydrate, 5 g fiber, 5 g protein.

Mom's Bean Medley published in Taste of Home June/July 2002, p35

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Mom's Bean Medley Recipe

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