Happy Eats!

• 1 can (16 oz.) green beans (drained)
• 1 can (16 oz.) wax beans (drained)
• 1 can (16 oz.) garbanzo beans (drained)
• 1 can (16 oz.) kidney beans (drained and rinsed)
• 1/4 cup chopped green pepper
• 8 green onions, sliced (including tops)
• 3/4 cup sugar
• 1/2 cup cider vinegar
• 1/4 cup vegetable oil
• 1/2 teaspoon salt

Combine all of the beans, green pepper, and onions in a large bowl. In a small bowl combine the remaining ingredients until the sugar is well dissolved.

Pour the dressing over the bean mixture and refrigerate overnight, stirring several times.

Be careful to get the vinegar and sugar well dissolved - and no guessing on amounts.

This dish goes well with baked ham as it is a hearty vegetable, and I don’t serve potatoes with it. Any sweet jello salad adds variety to the flavors of the meal, such as strawberry or raspberry gelatin with crushed pineapple and miniature marshmallows added. Make the gelatin according to package directions.

Serve with warm biscuits or corn bread and you don’t need a dessert.

In Memory of Euphrasia McMullen.

This recipe was developed by the late Mrs. McMullen. This salad was a great favorite of her family, and she served it to them for many decades.