David Cadogan’s variation on Mother’s Bean Salad

Posted on August 18, 2007
Filed Under Food & Beverage, Salads | Leave a Comment

(fills a four litre plastic container and keeps for at least a couple of weeks)In a large steel mixing bowl put:

  • 2 19 oz. tin of yellow wax beans (with liquid)
  • 2 19 oz. tins of green wax beans (with liquid from one)
  • 1 19 oz. tin red kidney beans (well rinsed)
  • 1 large onion chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 large stalk of celery finely sliced on the bias
  • 1/2 cup olive oil
  • 1/2 cup white vinegar
  • 1/2 cup white sugar (same as for the half-size original recipe)
  • 2 tspns salt
  • 1 tspn pepper

Gently mix all ingredients with two large wooden spoons

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