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Marinated Bean Salad
- Yield:
12
servings. - Difficulty
Easy
Published 2011
To substitute fresh or frozen beans for the canned ones in this recipe, undercook them slightly, and drain well.
Ingredients
1 can 14 oz 398 mL 1
Method
Place beans in a colander, rinse and drain well.
Slicer: Slice bell peppers and onion, using medium pressure.
Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 24 hours before serving.
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