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Ingredients
2 (15 1/2 oz) Cans pinto beans
2 (15 1/2 oz) Cans red kidney beans
2 (15 1/2 oz) Cans garbanzo beans
1 1/4 Cups onion, thinly sliced
1 1/4 Cups green bell pepper, chopped
1 1/4 Cups red bell pepper, chopped
1/2 Cup celery, thinly sliced
3/4 Cup red wine vinegar
1/2 Cup sugar
1/2 Cup vegetable oil
1/2 Teaspoon salt
1/2 Teaspoon dry mustard
2 Tablespoons parsley, chopped
1 Teaspoon chopped fresh oregano
Instructions
Drain beans; put into a large mixing bowl, add onion, peppers and celery. Combine vinegar, sugar, oil, salt, mustard, parsley and oregano. Pour over beans and vegetables; toss to mix. Cover and refrigerate several hours or overnight, stirring occasionally.