Marinated Bean Relish
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ cup cider vinegar
- 1 can Beans Option, (15-16 oz / 425-453)
- 1 medium cucumber, peeled and sliced
- 1 small onion, sliced
- ½ cup Vegetable 1 Option
- Vegetable 2 Option
OPTIONS
Soup - Use 1 Item
condensed Spanish-style vegetable soup- condensed tomato soup, Shortcut
- condensed vegetarian vegetable soup
Beans - Use 1 Item
- chickpeas, (1½ - 2 cups fresh cooked), Shortcut
- lima beans
- kidney beans, (1½ - 2 cups fresh cooked), Shortcut
Vegetable 1 - Use 1 Item
- green bell pepper, cut into strips
- carrots, julienned
- celery, sliced
Vegetable 2 - Use 1 Item
- 1 medium tomato, diced
- 1 cup cut green beans, cooked, drained
- 1 cup whole kernel corn, canned or fresh cooked, drained
Instructions
- In a medium size mixing bowl, add the Soup Option and vinegar, mix together until combined.
- Add remaining ingredients and toss to coat everything well. Cover and place in the fridge for at least 4 hours.
- Serve as a side with any main dish. Enjoy.
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