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elaine’s crazy quilt bean salad (circa 1965)

16 Pinches 1 Photo
BreadandSoupLady avatar
Vancouver, BC
Updated on Mar 19, 2014

This is a delicious recipe. It is not sweet like the ones your get in the deli.This is the original recipe from 1965l It calls for 398 ml (15 oz). cans of beans. I sometimes substitute garbanzo beans for the lima beans. As long as you have a total of 4 cans of beans, you can substitute any canned beans you like. This is a good, balanced and healthy recipe.

prep time 20 Min
cook time
method No-Cook or Other
yield 8-10 serving(s)

Ingredients

  • 1/4 cup white vinegar
  • 1/2 cup canola oil
  • 1/4 teaspoon ground pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon thyme, dried
  • 1/2 teaspoon salt
  • - 1 398 ml (15 oz) tin green beans
  • - 1 tin wax beans
  • - 1 tin red kidney beans
  • - 1 tin lima beans
  • - 1 c. sliced celery
  • - ½ c. onions – sliced or diced
  • - ¼ c. green pepper (or yellow or red)
  • - garlic salt

How To Make elaine’s crazy quilt bean salad (circa 1965)

  • Step 1
    Mix the dressing ingredients together.
  • Step 2
    Drain the beans and put in a very large bowl with a tight-fitting lid. Sprinkle with salt and mix.
  • Step 3
    Add the fresh vegetables to the bowl. Sprinkle with garlic salt if you like.
  • Step 4
    Pour dressing over mix in bowl and seal tight. Shake to mix. Let stand for one day in the fridge. Turn upside down occasionally to make sure bean mix is well-marinated.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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