Shawn's Bean Salad

Recipe Ingredients

1		Green beans - drained
1		Kidney beans - drained
1 cup	62g / 2.2oz	Diced onion
1 cup	110g / 3.9oz	Celery - diced
1		Or jar pimento - chopped
1		Chick peas (garbanzo beans)
1		Kernel corn - drained
2		Carrots - diced into small (large)
		Dressing
1 cup	198g / 7oz	White sugar
1/2 teaspoon	2.5ml	Dry mustard
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Vinegar
2 tablespoons	30ml	Cooking oil

Recipe Instructions

SALAD:

Drain all the beans and chop the vegetables. Mix together and put into glass gallon jar.

In medium saucepan, mix dressing ingredients together and then heat until sugar has dissolved. Pour over the beans and mix thoroughly.

Let sit in fridge for at least 24 hours to blend the dressing and the beans. The longer it sits, the better it is. Will keep in the fridge for weeks and weeks.

**NOTE** I find that I have to make 4 times the brine recipe in order to cover the beans in a one gallon jar.

Source:
Jean Pare

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