1⁄4 teaspooneach salt and pepper (optional)
6 cupsbeans, about 4 cans (15 ounces each) drained and rinsed (try a mixture - green beans, wax beans, kidney beans, garbanzo beans)
2 cupschopped vegetables (try a mixture - onion, carrot, celery, bell pepper)
- In a large bowl, combine vinegar, sugar and oil. Mix well. Add salt and pepper, if desired.
- Add beans and vegetables and gently stir to coat. Cover and refrigerate until ready to serve. For more flavor, make a day ahead.
- Refrigerate leftovers within 2 hours.
Last updated: 02/24/17