WASHINGTON STATE BEAN SALAD
1 can (1 lb.) Green beans
1 can (1 lb.) Red kidney beans
1 Green pepper, finely chopped
1 small Onion, finely chopped
1/2 to 3/4 cup Sugar
1 tsp. Salt
1/2 tsp. Black pepper
1/2 cup Vinegar
1/2 cup Vegetable oil
Optional:
4 to 6 Large lettuce leaves
Drain beans thoroughly; add green pepper and onion. Mix well. Add remaining ingredients and toss to blend. Refrigerate for several hours; drain and serve in lettuce cups.
Note: It is not important if the bean cans are an ounce or two different from the recipe. Various brands can vary in content amounts.
Yield: 4 to 6 servings
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above e-mail address for details.
