Calico Salad
Crunchy 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 beans1 pound of yellow wax beans1 16oz can of kidney beans1 small green pepper, diced1 small red onion, diced2 cloves of garlic, finely chopped.1 cup of sugar1/2 cup of white vinegar1/3 cup of vegetable oil1 tsp salt1 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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