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Bean Salad
From Houston Junior League Cookbook
Ingredients:
⅓ cup apple cider vinegar
⅓ cup sugar
2 Tablespoons olive oil
2 Tablespoons soy sauce
Celery salt
1 can (1 lb.) green beans, drained
1 can (1 lb.) kidney beans, drained
1 medium purple onion, thinly sliced
1 can (5 oz.) water chestnuts, drained
Recipe directions:
Make a marinade of vinegar, sugar, olive oil, soy sauce and celery salt. Marinate beans, onion and water chestnuts several hours or overnight. Serves 6-8.
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