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Four Bean Salad

Ingredients
 

1 can garbanzon beans
1 can kidney beans
1 can green beans
1 can yellow/wax beans
1 medium onion, sliced very thin
2 scallions, chopped thinly
1 cup cider vinegar
1 cup honey (or corn syrup)
1 tbsp olive oil (optional - it
1 cuts some of the acidity)

 
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Preparation
  Drain and rinse all beans. Combine with onions and scallions. Blend
vinegar, oil, and honey thoroughly and pour over vegetables.
Refrigerate at least four hours.

From: Diana-Lynn Larweth-Herbst (AED-EWD) <[email protected]>.
Fatfree Digest [Volume 10 Issue 13] Aug. 23, 1994. Formatted by Sue
Smith, S.Smith34, [email protected] using MMCONV
 
  Servings: 1
 

 

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