Nothing beats a hot, steaming 3-bean salad.
Unless…it’s 100 degrees. Then the last thing I want are hot vegetables.
Now, this recipe is the crack-open-a-can and mix it together type. Would it be even better with fresh veggies from your garden or farmer’s market? I’m sure! You might want to give it a go. I’m being a little lazy this summer (we’ll blame the heat. I’m sure that’s it.) :)
I love the pimentos in the recipe (or, as my fellow Southerners will say, pahmennas!) And the chickpeas are yummy, too.
2 small or 1 large cans of shoepeg corn, drained
14 oz early peas, drained
1 can lima beans, drained
14 oz french green bean, drained
1 cup chickpeas, drained
1 green pepper, chopped
1/2 cup chopped pimento
1/2 cup chopped red onion
1/2 cup vegetable oil
3/4 c vinegar
1 T water
1 c sugar
1 t salt
1 t pepper
Mix together the drained vegetables. Mix the ingredients for the dressing and boil for one minute. Cool the dressing and pour over the vegetables. Chill overnight.
Eat your veggies! And stay cool. :)
Delicious and Suspicious (Riley Adams)
Finger Lickin’ Dead—June 7 (book 2 of the Memphis BBQ series!) It’s here! Download it on Kindle: http://amzn.to/kh7MAp
Mass market paperback: http://amzn.to/lfUE2N