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  • Home
  • Planning Your Party
    • Getting Started
    • Budgeting
    • Choose A Date
    • Choose A Location
    • Co-hosting
    • Planning Checklist
    • Planning the Menu >
      • Catering & Serving
      • Chocolate Fountains
      • Food Formula
      • Cooking for a Crowd >
        • Cheesy Chicken for 50
        • Macaroni Salad for 50
        • Bean Salad for 30
        • Brunch Baked Omelet
        • Taco Bar
        • Mexican Roll-Ups
        • Meat & Cheese Tray for 50
        • Fruit Tray for 50
        • Veggie Tray for 50
        • Deli Sandwiches for 50
        • Fruit Punch
    • Who to Invite
    • Party Rentals
    • Entertainment
    • Ask for Help
    • Buy the Book!
  • Decorations
    • Balloons
    • Banners
    • Candy & Treats
    • Confetti
    • Guest Books
    • Outdoor
    • Party Favors
    • Photos & Tributes
    • Table Decorations
    • Water Bottles
  • Contact
    • Advertise With Us

Bean Salad for 30

Mix together:
  • ​1 (14 oz) can yellow beans
  • 1 (14 oz) can green beans
  • 1 (20 oz) can red kidney beans
  • 1 (14 oz) can lima beans
  • 1 (20 oz) can garbanzo beans (or chick peas)
  • 1 cup chopped celery
  • 1/2 cup onion slices (small onions work better)
  • 2 chopped green peppers (or 1 green pepper and 1 red pepper)
Drain beans.  Rinse gently with cold water.  Add celery, onions, and peppers.  Mix gently but well.

Marinade:
  • 3/4 cup white sugar
  • 3/4 cup white vinegar
  • 1/2 cup vegetable oil
  • generous dash of freshly ground pepper
  • 2 tsp dried dill weed

Mix all marinade ingredients together.  Pour over bean mixture to marinate.  Add more pepper or dill weed if you choose.  Refrigerate over night.
 
Note: This salad keeps very well and is best if made the day before. 
Got questions? Contact us via our Contact Us page or check out our blog and social media pages ...

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