1 (1-lb) can cut green beans, drained
1 (1-lb) can cut wax (yellow) beans, drained
1 (15 1/2 oz) can red kidney beans, drained
1 (15 1/2 oz) can garbanzo beans (chick peas)
1/2 c. chopped red onion
1 medium green pepper, slivered
1/4 c. vegetable oil
1/3 c. wine vinegar
1/4 tsp Worcestershire sauce
2 Tbsp sugar
In large bowl, toss beans, onion and green pepper. Combine rest of
ingredients; pour over beans. Refrigerate at least 3 hours. Makes 6
servings.
This is my standard potluck dish. The longer ahead of time you make it
up, the better it tastes. I frequently use honey instead of sugar, hot soy
sauce instead of worcestershire, and change the mix of beans. Yellow and red
peppers make a nice variety. Experiment with your own combinations.
But, on the other hand, this old family recipe is full of fat and sugar.
If you'd like to see a nice vegan recipe from Vegetarian Times
check out Triple Bean and Artichoke Salad