Sweet-And-Sour Bean Salad Recipe
Ingredients
2 pounds green beans
1 (15-ounce) can garbanzo beans, drained
1 medium-size purple onion, thinly sliced
1 (4-ounce) jar diced pimiento, drained
2/3 cup sugar
1/2 cup vegetable oil
1/2 cup cider vinegar
1/2 cup tarragon wine vinegar
1 clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
Directions
Remove strings from beans, wash.
Cut beans into 1 1/2-inch pieces.
Cook, covered, in a small amount of water 8 to 10 minutes, drain.
Toss beans with garbanzo beans, onion, and pimiento.
Combine remaining ingredients in a jar.
Cover tightly, and shake vigorously.
Pour over vegetables, tossing gently.
Chill 8 hours, stirring occasionally.
Cut beans into 1 1/2-inch pieces.
Cook, covered, in a small amount of water 8 to 10 minutes, drain.
Toss beans with garbanzo beans, onion, and pimiento.
Combine remaining ingredients in a jar.
Cover tightly, and shake vigorously.
Pour over vegetables, tossing gently.
Chill 8 hours, stirring occasionally.
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