Ingredients:
1 (14 ounce) cans green beans, rinsed and drained ( or 3/4 lb. fresh in season- trim and steam to tender crisp)
1/2 cup sliced celery
1/2 cup sliced purple onions
1 (15 1/2 ounce) cans dark red kidney beans, rinsed and drained
1 (15 ounce) cans garbanzo beans, rinsed and drained
1/2 cup cider vinegar
1/2 cup unsweetened apple juice
3 tablespoons sugar
2 tablespoons prepared mustard ( we like dijon)
1 tablespoon cornstarch
1/4 teaspoon pepper
celery leaves (optional)
Directions:
Combine green beans and next 4 ingredients in a large bowl, toss gently and set aside.
Combine vinegar and next 5 ingredients in a small nonaluminum saucepan, place over medium heat, and cook 5 minutes or until thickened, stirring constantly.
Pour over bean mixture, toss gently to coat.
Cover and chill 8 hours.
Garnish with a celery leaf, if desired.
Servings: 12
Time preparation: 10 min.
Time total: 15 min.