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Red-green bean salad

updated

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Ingredients for 6 servings:

  • 1 can kidney beans
  • 1 can of corn
  • 1 jar green beans
  • 1 jar olives
  • ½ bag of cranberries
  • ½ cup pecans or walnuts
  • 1 large onion(s)
  • 6 sprigs of parsley
  • 1 small chili pepper(s)
  • 1 clove(s) garlic clove(s)
  • salt and pepper
  • Sugar
  • 1 tbsp oil
  • Vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 25 minutes

simply

Soak the red and green beans in a sweet and sour broth overnight. Bring some water, sugar, salt, and vinegar to a boil and pour over the beans. Toast the nuts in a pan. Slice the olives. Lightly chop the cranberries. Finely chop the parsley, onion, and chili. Combine all ingredients in a bowl. Drain the beans and fold in. Season with salt, pepper, sugar, and a little oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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