- What’s Cooking? by P.S. Lakshmi Rao
This salad is a very refreshing dish for summer time pot lucks, lunches and picnics. I have been making this salad for several years. You can keep it in a refrigerator for a week.
1 can (15 ounces) red kidney beans (drained)
1 can (14.5 ounces) waxed beans (drained)
1 can ( 15 ounces)cut green beans (drained
1 can (14 ounces) chick peas (drained) (optional)
1/2 green bell pepper sliced
1/2 red bell pepper sliced
1 small red onion cut in to thin circles and half circles
For dressing or marinade
1/2 cup white vinegar
1/2 cup sugar
1/2 cup olive oil or vegetable oil
1 table spoon salt or to taste
1 teaspoon fresh ground black pepper
Method:
Mix first seven ingredients in a large covered dish.
Mix vinegar, sugar, oil, salt, and black pepper in a jar with lid and shake well.
Pour the dressing over the vegetables, mix it with a wooden spoon and keep the salad in the refrigerator over night. Stir with wooden spoon once in a while.
Note: Serve with a slotted spoon
Makes 8 to 10 servings.
