Luanne Patterson’s Bean Salad

Growing up, this was a staple in our house and at church suppers.  How glad I am that Luanne attended our church.  This salad always make me think of summer, although it can be made any time of year.  I make it in a gallon jar and store it in the fridge.  If anyone is wanting a cool, tangy snack, this is what they grab!  And with the beans, it’s got long-lasting protien energy.

Luanne Patterson’s Bean Salad
1 can chick peas (aka garbanzo beans)
1 can yellow wax beans (yellow string beans)
1 can green beans
1 can kidney beans
1 pkg frozen Lima beans, thawed
1 bell pepper, quartered and thinly sliced
1 onion, quartered and thinly sliced

Dressing:
3/4 cup sugar
3/4 cup vinegar
1/4 cup oil
1 tsp celery salt
1/2 tsp salt
1 Tbs soy sauce

Drain and rinse all beans. Combine all beans and vegetables and mix well.
In a separate bowl whisk together dressing ingredients. Pour dressing over bean mix and stir well. Place in glass jar and refrigerate at least one hour before serving. Flavor improves over time (but it’s tasty from the start!!)

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