Bean Salad

Name: Bean Salad
Yield: 6.0
Ingredients: 14.0 ounce Canned Kidney Beans; 14.0 ounce Canned Pinto Beans Beans; 14.0 ounce Canned Green Beans; 1.0 cup Sliced Celery; 1.0 tablespoon Cornstarch Reserved Pineapple Juice; 1.0 teaspoon Lemon Juice; 0.25 cup Red Wine Vinegar; 2.0 tablespoon Cooking Oil; 2.0 tablespoon Water; 2.0 teaspoon Dry Mustard; 0.5 teaspoon Granulated Sugar; 0.5 teaspoon Salt; 0.25 teaspoon Dillweed; 0.25 teaspoon Pepper; 0.25 teaspoon Dried Whole Oregano; 0.25 teaspoon Garlic Powder; 0.25 teaspoon Onion Powder

Bean Salad — a community recipe on Potlikkr.

🍽 Serves 6.0

🥗

Ingredients

14.0 oz Canned Kidney Beans
14.0 oz Canned Pinto Beans Beans
14.0 oz Canned Green Beans
1.0 cup Sliced Celery

+ 13 more ingredients — sign up free to see them all.

Method (preview)

1
Combine first 5 ingredients in a large bowl. DRESSING:
2
Mix cornstarch, reserved pineapple juice and lemon juice in small saucepan. Add

remaining 11 ingredients. Heat and stir until boiling and slightly thickened.

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