This was a favorite salad of mine when I was a kid, which seems odd, as it isn't really a kid sort of dish. It's great in the summertime, good for covered dish suppers, and keeps in the refrigerator for several days.
Pickled Bean Salad
1 can of yellow wax beans, drained and rinsed
1 can green beans, drained and washed
1 can red kidney beans, drained and washed
1 can green lima beans, drained and washed
1 can brown beans, rinsed and drained*
1 ½ cup chopped celery
1 small red onion, chopped
1 ½ cups white vinegar
½ cup water
2 cups sugar
Mix beans, celery and onion together in a large bowl.
In a separate bowl, combine vinegar, water and sugar. Pour over beans, toss to coat, and cover and refrigerate for 48 hours.
*Grandma says that these were called brown betty beans, however, I can’t find anything with that name. You could use any bean you like – pinto, garbonzo, or even a white bean.
While this recipe doesn't actually involve "pickling," I've decided that pickling is my summer food project. I have family recipes for pickled peaches, beans, and of course - pickles. Bread and butter are my favorites. Stay tuned for results.