Prep Time: 10 mins
Total Time: 15 mins
Servings: 12
About This Recipe
“I am not fond of bean salad, but this one i will eat and enjoy. From cooking light 1988”
Ingredients
1 (14ounce) cans green beans, rinsed and drained( or 3/4 lb. fresh in season- trim and steam to tender crisp)
1/2 cupsliced celery
1/2 cupsliced purple onion
1 (15 1/2 ounce) cans dark red kidney beans, rinsed and drained
1 (15ounce) cans garbanzo beans, rinsed and drained
1/2 cupcider vinegar
1/2 cupunsweetened apple juice
3tablespoonssugar
2tablespoonsprepared mustard( we like dijon)
1tablespooncornstarch
1/4 teaspoonpepper
celery leaves(optional)
Directions
Combine green beans and next 4 ingredients in a large bowl, toss gently and set aside.
Combine vinegar and next 5 ingredients in a small nonaluminum saucepan, place over medium heat, and cook 5 minutes or until thickened, stirring constantly.
Pour over bean mixture, toss gently to coat.
Cover and chill 8 hours.
Garnish with a celery leaf, if desired.
Reviews
“Fresh tasting and truly delicious. I think it’s the apple juice in the dressing.This salad is better than the one I make! Thanks so much Derf.”
“This salad has a good flavor, although a little bit on the tart side. The sauce gets really thick after chilling and the salad needs to be stirred really well so it avoids lumping on the veggies. I do like the celery in this, it is a nice touch. Thanks for posting!”