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Almost Classic Five-Bean Salad
Ingredients
  • subheading: Mariam’s Sweet-and-Sour Dressing:
  • 1 cup packed dark brown sugar
  • 1 cup cider vinegar
  • 1 cup any mild vegetable oil, such as corn, canola, or peanut
  • 1 tablespoon prepared yellow mustard (preferably American-style “ballpark,” not Dijon)
  • 1½ teaspoons salt
  • 1½ teaspoons celery seed
  • subheading: Salad:
  • ¼ pound green beans, tipped, tailed, cooked tender-crisp, and cut into 1-inch lengths
  • ¼ pound yellow wax beans, tipped, tailed, cooked tender-crisp, and cut into 1-inch lengths
  • 1½ cups (one 15-ounce can) tender-cooked black beans, very well drained
  • 1½ cups (one 15-ounce can) tender-cooked kidney beans, very well drained
  • 1 red onion, sliced paper thin
  • 1 red bell pepper, stemmed, seeded, and minced
  • 1 stalk celery, chopped
  • Salt and freshly ground black pepper
Steps
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