MARINATED BEAN SALAD
2 – 15 ounce cans green beans
1 – 15 ounce can wax beans
15 ounce can sliced carrots
4 ounce jar pimientos
1 SMALL red onion, halved and sliced thin
1 cup apple cider vinegar
1 1/4 cups sugar
FRESH ground sea salt and black pepper, to taste
2 – 15 ounce cans green beans
1 – 15 ounce can wax beans
15 ounce can sliced carrots
4 ounce jar pimientos
1 SMALL red onion, halved and sliced thin
1 cup apple cider vinegar
1 1/4 cups sugar
FRESH ground sea salt and black pepper, to taste
- Drain beans, carrots and pimentos REALLY WELL and place into a covered dish with enough room for the liquid.
- Toss in red onion slices.
- In a sauce pan dissolve the sugar and salt into the vinegar and bring it to a boil.
- Let it cool.
- Pour it over the bean mixture.
- Marinate at least 24-48 hours for the best flavor.
We used to make bean salad a lot. This reminds me of our old recipes – but we didn’t add carrots. What a sweet addition! Thanks for sharing at the What’s for Dinner party. Hope you have a wonderful week!
I can’t stand kidney beans so substituted the carrots for a bright change 😀
Delicious!