Posted by: marthabernie | February 18, 2015


Here is another recipe from my cousin, Eleanor McGrew Brumm.  It can be made in varying quantities…all you have to do is make sure the cans of beans are all the same size.  I often use frozen green beans and lima beans and just measure in the same quantity as the canned beans.


1 can cut green beans

1 can red kidney beans

1 can garbanzo beans

1 can lima beans

1 small onion, chopped fine

Drain and mix together beans and onion and set aside.  For dressing, combine 1/2 cup vinegar, 1/4 cup salad oil, 1/4 cup sugar (or sweetener) and stir until sugar dissolves.  Mix with the beans and let sit over night in the refrigerator, stirring occasionally.  Serves about 8 to 10 if you use 8 or 10 oz cans.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


<span>%d</span> bloggers like this: