Four Bean Salad

Recipe By: American Beekeeping Federation

Makes 12 servings

  • 14 oz. wax beans, canned
  • 14 oz. green beans, canned
  • 14 oz. lima beans, canned
  • 14 oz. kidney beans, canned
  • 1 green bell pepper, chopped
  • 1 red onion, chopped
  • 1/2 cup honey
  • 1/2 cup vinegar
  • 1 Tablespoon fresh or dried chives, chopped
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon dry mustard

Combine four types of beans, green pepper and red onion in medium size glass or Pyrex bowl. Blend together honey, vinegar and seasonings and pour over vegetables. Cover and marinate 8 hours or overnight, stirring occasionally. Keeps well for several days.

Recipe courtesy of The National Honey Board.

Bookmark this.

Comments are closed.