My husband and I like almost any salad, and I like marinated vegetable salads I can make ahead. The pretty colors and crisp, cold, tangy vegetables perk up any meal. I had to try this little different bean salad from the "Library of Family Favorites", contributed by Linda Gallagher.
Linda’s directions were sparse; I made this like I do Cucumber Salad, dissolving the sugar in the vinegar first. This is a nice bean salad for those who don’t like kidney beans, and we liked the fresh vegetables that are added in – a good way to use garden bounty. I used home-canned beans. John could hardly wait to try it.
Green Bean Salad
1 cup green beans, canned or cooked
2 ounces pimientos, canned
1 medium green peppers -- chopped
3 stalks celery -- sliced
1 medium cucumber - peeled and sliced
1 teaspoon salt
½ teaspoon onion flakes
¼ cup tarragon vinegar
¼ cup white vinegar
Sugar -- to taste (I used 1/2 cup)
Combine; cover and refrigerate overnight.
My directions: Use a 1 1/2-2 quart covered bowl or measuring bowl for vegetables. Dissolve sugar in vinegar in microwave 1 1/2 minutes; stirring every 30 seconds. Let cool. Sprinkle salt over cucumber and peppers; let set an hour, drain. Add remaining vegetables and dressing, refrigerate at least 2 hours or overnight, stir once or twice. Makes 8-10 servings or 1-1 1/2 quarts.
Serve in a nice chilled glass bowl or dish.