Bean Salad

Name: Bean Salad
Ingredients: 4 cups fresh beans (i.e. green, yellow and burgundy); 1 (15 ounce) can garbanzo beans (chickpeas); 1 (15 ounce) can bean medley; 1 onion, diced; 3 stalks celery, diced; 12 cup vegetable oil; 1 red pepper, diced; 12 cup vinegar; 1 tablespoon honey; 1 teaspoon salt; 12 teaspoon pepper; 2 teaspoons dry mustard; 3 teaspoons celery seeds

13 ingredients

6 steps

Ingredients

4 cups fresh beans (i.e. green, yellow and burgundy)
1 (15 ounce) can garbanzo beans (chickpeas)
1 (15 ounce) can bean medley
1 onion, diced
3 stalks celery, diced
12 cup vegetable oil
1 red pepper, diced
12 cup vinegar
1 tablespoon honey
1 teaspoon salt
12 teaspoon pepper
2 teaspoons dry mustard
3 teaspoons celery seeds

Directions

1

Clean beans and break into 1-inch pieces.
2

Rinse canned beans and place all in bowl.
3

Heat oil, vinegar, salt, pepper, mustard, celery seed and honey for 5 minutes on medium-low heat.
4

Mix with beans, pepper and celery.
5

Place in fridge for 4 hours or more.
6

Add onion before serving.