Wednesday, July 1, 2009

WFMW - Summer Recipe Edition

Four Bean Salad
  • 1 - 15 ounce can of green beans
  • 1 can chick peas (garbanzo beans)
  • 1 - 15 ounce can of kidney beans, drained and rinsed
  • 1 can yellow wax beans
  • 1 onion, sliced into thin rings
  • 1/4 cup plus 1/2 tablespoon white sugar
  • 1/3 cup cider vinegar
  • 1/3 cup white vinegar
  • 1/3 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon celery seed

Mix together all ingredients thoroughly. Cover and put in fridge for at least 10 hours before serving. Enjoy!!!!

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