Description
This is my mother-in-law Roberta Cormia’s recipe.
Ingredients
- 1 (16 ounce) can green beans, drained
- 1 (16 ounce) can yellow wax beans, drained
- 1 (16 ounce) can red kidney beans, drained
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 (4 ounce) jar chopped pimento peppers, drained
- ½ cup vinegar
- ½ cup vegetable oil
- ¼ cup white sugar
- ¼ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
Instructions
- Mix green beans
- yellow wax beans
- kidney beans
- onion
- celery
- green bell pepper
- and pimento peppers in a bowl.
- Combine vinegar
- oil
- sugar
- salt
- and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved
- about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend
- 8 hours to overnight.
Prep Time: 50 mins
Cook Time: 5 mins
Total Time: 8 hrs 55 mins
Servings: 6