Sweet and Sour Bean Salad
Prep: 15 min, Cook: 10 min, plus refrigeration time.
1/4 lb. green beans, ends trimmed, cut into 2 inch pieces
3 ounces apricot preserves
2 Tbs. cider vinegar
3/4 tsp. sugar
1/4 lb. canned black beans, rinsed and drained
1/4 lb. canned Great Northern beans, rinsed and drained
1/4 lb. canned wax beans, rinsed and drained
1/4 lb. canned red kidney beans, rinsed and drained
1/4 small red onion, thinly sliced
Place green beans in a steamer basket over boiling water.
Cover pan and steam 8-10 minutes or until just tender.
Drain beans. Mix next 3 ingredients in a bowl with a wire whisk or fork.
Season with salt and pepper to taste. Add remaining ingredients to preserves
Stir in green beans and toss. Cover and refrigerate bean salad at least 6 hours
overnight for flavors to meld.