Aunt Madge’s Bean Salad

Makes a huge bowl, enough to share!

1 can wax beans
1 can green beans
1 can lima beans
1 can kidney beans
1 can chick peas
1 c. celery, chopped
1/2 c. green pepper, chopped
1/2 c. cauliflower, finely chopped
2 lg. onions, cut in rings
2 ½ c. vinegar (half white, half red)
2 c. sugar
1 T. salt

Drain beans. Mix sugar and vinegar and bring to a boil. Mix with beans. Chill well before serving. Let set at least 24 hours.

This is a very large recipe. To reduce the volume, eliminate a couple cans of beans and reduce the amount of the other ingredients.

Taken from Taste & See: American Orthodox Cooking, Franklin, Tenn.: St. Ignatius Antiochian Orthodox Church AOCWNA, 1999.

© 2000 by St. Ignatius Antiochian Orthodox Church AOCWNA.
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