|
| Home
-> [Cheese, Salads] -> [Picante bean salad Recipe] |
| |
| |
Picante bean salad
|
| Artist: |
_ |
| Categories: |
Cheese, Salads |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| can | Red beans or kidney beans | | | -drained | | 1/2
| | Green pepper, chopped | | 1/2
| small | Onion, chopped | | 12
| | Black olives, sliced | | 1/2
| cup | Mayonnaise | | 1/4
| cup | Mild picante sauce | | | Lettuce leaves | | 1/2
| cup | Shredded cheddar cheese |
|
Procedures:
| 1 | Recipe by: original recipe by roberta banghart drain beans and combine with all other vegetables. | | 2 | Mix salad dressing and picann time :0:00 categories : canning recipes pickles/relishes/chutney kitmailbox amount measure ingredient -- preparation method 4 heads garlic, cloves separated and peeled 2 cups red wine vinegar 2 cups water 1 cup sugar 10 whole cloves 2 tablespoons black peppercorns 2 to 4 small hot peppers place all the ingredients in a large saucepan and bring to a boil. | | 3 | Cook f or 10 minutes, stirring occasionally. | | 4 | Garlic should be tender, but not mu shy. | | 5 | Remove from heat and cool. | | 6 | Put in a sterilized glass jar and seal ti ghtly. | | 7 | Refrigerate for at least 4-6 weeks before serving, but the flavor improves with age, even years of age |
|
|
|
| |
| |
| |
|
|
|
|
|
|