Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cn Green beans, cut
1 cn Wax beans, cut
1 cn Red kidney beans
1 cn Garbanzos
5 sm Onions (or 2-3 big ones)
1 c Sugar
1/2 c Wine vinegar
1/2 c Cider vinegar
1 t Tarragon
1/2 ts Basil
ds Black pepper
Drain juice from all cut beans and save. Drain kidney
beans and garbanzos; rinse (do not retain juice). Mix
kidney beans and garbanzos. Peel onions, slice, and
separate rings.
To layer: 1/4 of the onions; 1/3 of the green beans;
1/3 of the wax beans; 1/3 of the kidney/garbanzos.
Repeat. Shake from side to side to settle.
Marinade: Of the retained juice, you should have a
little more than 2 cups (if not, add water). Add
sugar and vinegars. (Can use all wine vinegar instead
of 1/2 wine and 1/2 cider vinegar.) Rub spices in
hand to break up; stir into juice. "Taste to make
sure both sourer and sweeter than you want the end
product."
Pour marinade over beans. If uncovered, make
additional liquid (1/2 water to 1/4 sugar and 1/4
vinegar). Set for 2 days.
Can also add cucumbers, avocado, sweet bell pepper
and/or pimento.
