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Ingredients
- 1 can wax beans (yellow beans)
- 1 can dark red kidney beans
- 1 can light red kidney beans
- 1 can white kidney beans
- 1 can green beans
- 1 can palm hearts
- dried chopped garlic
- green olives
- 1 can water chestnuts
- 1 cup shelled pecans
- 2 cucumbers
- 2 tomatoes
- olive oil to taste
- white vinegar to taste
Directions
- Drain and rinse all canned ingredients reserving 2 tablespoons of black olive juice to pour over the dry onion flakes and dried chopped garlic to soften.
- Slice the olives and celery. Slice the water chestnuts, chop pecans, chop and seed cucumbers, dice tomatoes. Sprinkle sweetner over ingredients.
- Add small amounts of olive oil and white vinegar until you have a mixture to suit your taste.
This salad flavor gets tastier if it sits a while before serving for the flavors to blend. I prefer each diner to add their own tomatoes and cucumber so the mixture doesn’t get soggy.
Be creative, omit or add any ingredients you desire.
Enjoy!