Time
prep 0:20
total 1 day
Ingredients
| 2 | md. zucchini, thinly sliced | | 1 | md. onion, thinly sliced | | 1 cup | chopped celery | | 1 can (1 lb.) | green beans, drained | | 1 can (15 oz.) | mandarin oranges in juice, drained | | 1 can (1 lb.) | wax beans, drained | | 1 can (8 oz.) | sliced waterchestnuts, drained | | 1-1/2 cup | sugar | | 1 cup | vinegar | | 1 tbsp. | water | | 1 tsp. | salt |
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Instructions
In a large bowl, toss zucchini, onion and celery. Cover with boiling water; let stand for 1 hour. Drain, Add beans, oranges and water chestnuts. Combine remaining ingredients in a saucepan. Bring to a boil; boil for 1 minute. Pour over salad; cover and refrigerate 24 hours before serving.
Author's Comments
Home-canned or fresh green and wax beans can be substituted for the purchased canned beans. Use 2 cups each, and if using fresh beans, cook until crisp-tender before adding to salad.
Ingredients in this might surprise you, not as much as the delightful flavor and refreshing crunch the blend produces.
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