Calico Salad was always a favorite of mine when I was a kid. It’s sweet, crunchy and delicious and makes a great addition to any meal. It also makes a perfect salad for family parties and picnics.
This salad will go with just about any meal. It’s a little sweet and a little sour and always better made a day before serving. This will give the flavors a chance to mingle together.
Like most dishes, I enjoy this Calico Salad best when I use fresh vegetables. If your in a hurry you can substitute with frozen vegetables if absolutely necessary.
INGREDIENTS 1 pound of green string beans
1 pound of yellow wax beans
1 16oz can of kidney beans
1 small green pepper, diced
1 small red onion, diced
2 cloves of garlic, finely chopped.
1 cup of sugar
1/2 cup of white vinegar
1/3 cup of vegetable oil
1 tsp salt
1 tsp of fresh ground black pepper
PREPARATION Snap the ends off the green and yellow beans then snap them in half.
Bring a medium saucepan to a boil and cook the beans for 5 to 10 minutes until beans are bright in color and slightly crisp.
Drain the water in a colander and place the beans in an ice bath to stop the cooking process.
Drain the beans again and place into a large glass bowl.
Add the kidney beans, green pepper, onions and garlic.
Refrigerate for around 1 hour.
In a medium size bowl whish together the sugar, vinegar, oil, salt and pepper.
Pour the mixture over the beans and serve.
Serves 4 to 6 people.
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