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
We are able to read the history of meal recipes way back into history, certainly as far back into recorded history as early Egypt, and potentially, even further back. Having said that, in the main part, these ancient cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a series of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move into The time of the romans around 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman chefs made use of many spices, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. As we move on, there were a couple of recipe books which were published in the fourteenth century - a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that is served today, but instead accounts of the types of meals on the menues of the rich and wealthy people of those days. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new foods and spices created an increase in recipe manuscripts, the majority of which are kept safe in private cookery archives. During the next few centuries, the rich and powerful families of Europe competed to serve the most extravagent meals, and because of this the best chefs and their recipes became highly prized. Nevertheless, it was during the nineteenth century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes to help cooks of their time. By the advent of the 20th century, cookery publications are highly popular mostly as a result of higher levels of literacy, people having increased leisure time and disposable income. The revolution that is television brings us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Another Bean Salad recipe.
