Let me start by saying I love beans. When I saw this was a bean type of salad, I was in! I will say that my oldest liked them (but didn't eat any after the first day) and I think my husband did too. Not 100% sure about that though. My youngest, isn't really a bean fan but he did at least try them. Personally, I loved this recipe. It was just a lot for me to eat on my own though. I will say that I used pinto beans and cooked them with very little seasonings. Normally I season them up really well when just making a fresh pot of pintos. I also never soak my beans, but I did for this recipe because that's what the recipe says to do. To cut out a step, just buy some canned beans, drain and rinse them really well. They'll work just fine if you don't want to cook them first :)
* What kind of oil is usually used for salad oil? Also, what kind of vinegar is usually used when a recipe just calls for vinegar? I never know what to use! Please let me know in the comments what you'd suggest :)
Here's my interpretation of the recipe:
Marinated Beans
From the Kitchen of Aileen
1# (pound) beans, soak over night, or prepare beans by cooking until just tender, drain & cook.
1 bunch green onions
½ c. celery
½ c. bell pepper (optional)
1½ tsp salt
1½ tsp course ground pepper
1 c. salad oil
½ tsp garlic
½ tsp celery salt
1¼ c. vinegar (champagne vinegar may be used also)
Mix all together & let stand over night or several hours.
*I used pinto beans. Soaked overnight then cooked with just a tad bit of salt, pepper, garlic powder and onion powder.
*For the salad oil, I used canola oil
*For the vinegar, I used apple cider vinegar
Delicious when you first make it, but even better the next day when served cold.
I hope you enjoy and give this recipe a second chance in your kitchen too.
