1 cup sugar
1/2 tsp salt
1 cup vinegar
16 oz green beans, can, drained
16 oz yellow beans, can, drained
16 oz lima beans, can, drained
16 oz garbanzo beans, can, drained
16 oz red kidney beans, drained
1 each green pepper, slivered
4 each celery, sliced
3 each onions, medium, sliced thin
Directions
Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.
Toss all other ingredients together and pour the vinegar mixture over
them. Marinate for 24 hrs in refrigerator, stirring occasionally.
Cal: 313.
Servings: 10 servings
Another Bean Salad Recipe brought to you by Recipe Ideas
Categories: Bean; Salad
The History of Recipes
It is possible to read the history of meal recipes far back into ancient history, certainly as far back into history as early Egypt, and maybe even further. Interesting though that maybe, these, early cookbooks were just very simple hieroglyphic recipes for food preparation.
In fact, the oldest recipe in existence, according to historians is a collection of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius recounts how the Romans used many different spices and herbs, including a few you will know like bay, mint and dill. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices such as basil and coriander. The introduction of these new herbs and spices caused an increase in recipe manuscripts, the majority of which are now in private cookery archives. For the decades that followed, the rich and powerful families of the West competed to serve up the most exotic meals, and as a consequence, chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and writing down recipes to help cooks of their time. By the time we get to the 1900s, cookery books were highly popular mostly as a result of more people being able to read, leisure time and having more money. |
We hope you enjoy this Another Bean Salad recipe.
