Mom's Bean Medley
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
SERVINGS
|
6-8
|
CATEGORY
|
Salads
|
METHOD
|
Overnight Recipes
|
PREP |
10 min. |
TOTAL
|
10 min.
|
INGREDIENTS
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans, rinsed and drained
- 1 can (8 ounces) cut green beans, drained
- 1 can (8 ounces) yellow wax beans, drained
- 1/2 cup thinly sliced green pepper
- 1/4 cup thinly sliced red onion
- 6 tablespoons vegetable 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.