Salads:

Bean Salad

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This salad keeps in the refrigerator for weeks until it's all eaten. You can use other vegetables, just drain well. My husband thinks this is the best dish for snacks he has ever eaten and I've taken it to church luncheons and they all rave about the dish.

Ingredients

1 can (15 ounces) cut green beans, drained
1 can (15 ounces) red kidney beans, drained
1 can (15 ounces) wax beans, drained
1 can (15 ounces) mixed vegetables, drained
1 can (15 ounces) hominy, drained
Chopped onions and peppers (optional)
Dressing:
1 cup sugar
1/2 cup white vinegar
1/3 cup salad oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon celery salt

Instructions

Pour all vegetables into a serving bowl. Heat sugar, white vinegar and salad oil until the sugar disolves. Then add the seasonings and add to the vegetables.

Opal Minteer
Andalusia