I make it only for a party. I mean how much bean salad can you eat? A visitor brought it once. Even though I told her don't bring food, I cook, you won't go hungry. Well she brought an ice cream bucketful of bean salad I had to jam into my fully stocked fridge. We ate some, I gave away some and in the end some had to be discarded. What is it with us older women and the need to feed people?
BEAN SALAD
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.
