fresh wax or green beans, a handful
1 can of red kidney beans
1 can of chick peas
1 can of apple jelly
1 tsp salt
1/4 cup cider vinegar
4 tsp cornstarch
1/2 red onion, diced
2 stalks of celery, sliced
1/2 red pepper, chopped

• Wash, clean and chop the green beans.
• Cook or steam until tender but still bright green.
• Drain and let cool completely.
• Place cooled beans in a serving bowl.

• Drain the canned beans.
• Add the drained beans to the green beans.

• In a saucepan cook the apple jelly, salt, vinegar, cornstarch until thickened.
• Let the apple jelly mixture cool completely.
• Stir the cooled apple jelly mixture into the vegetables.

• Chop the onion, celery and bell peppers and stir into the beans.
• Chill the bean salad for 4 hours and serve.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!