Serves: 7
Total Calories: 428
Mix vegetables in a salad bowl; set aside. Combine sugar, vinegar and oil in a jar; cover and shake well. Pour over salad; toss to mix. Refrigerate 24 hours; drain or use a slotted spoon to serve.
Tip: Onions are delicious in salads. For a milder flavor, cover sliced onion with cold water and a splash of vinegar for half an hour before using.
This Green Bean Salad recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.
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