Full O'Beans

This is the BEST bean salad...trust me...I don't like bean salad except this recipe. It keeps well in the fridge, is handy for picnics or potlucks. Can easily be halved by using 10-ounce/284 mL cans of beans and half a pound/250 g each of fresh beans but make the same amont of marinade. I use the smaller cans for this salad every time.

1 lb/500 g fresh wax beans or 19oz/540 mL canned
1 lb/500 g fresh green beans or 19oz/540 mL canned
1 can (19oz/540 mL)red kidney beans, drained
1 can (19oz/540 mL) lima or broad beans, drained
1 can (19oz/540 mL) chick-peas, drained
1 can (19oz/540 mL) pinto, romano or white kidney beans, drained
2 green peppers, chopped
2 Bermuda onions, thinkly sliced into rings or may use Spanish onion

Marinade:

1/2 cup red wine vinegar
1/4 cup vegetable oil or olive oil
1/3 cup granulated sugar---I use less
1/3 cup packed brown sugar
1 tsp freshly ground pepper
1/2 tsp salt

Snap ends off fresh beans and cut into 1 1/2 inch pieces. Cook beans in rapidly boiling water for 3 minutes; plunge into cold water until cool, then drain and pat dry.

NOTE: the above step is not necessary if canned green beans and canned wax beans are used.

In a large bowl combine beans, kidney beans, lima beans, chick-peas, green peppers and onions.

Marinade: Combine vinegar, oil, both sugars, pepper and salt. Stir into bean mixture. Marinate in fridge over-night. Makes 20 servings if you use the large sized cans.

Calories per serving: 248
Grams of fat per serving: 4
fiber: excellent source
Vitamin C: excellent source
iron, thiamine, niacin and phosphorus: good sources