German Green Bean Salad

Rowena Roberson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 can French style green beans, srained
  • 1 can yellow beans, drained
  • 1 can kidney beans, drained
  • 1/2 cup green peppers, minced
  • 1/2 cup onions, cut fine


  • 1/2 cup salad oil
  • 1 cup vinegar
  • 3/4 cup sugar
  • 1 tsp salt
  • 1 Tbsp Worcestershire® sauce
  • 1/2 tsp black pepper a Tbsp barbecue sauce

Pour over the vegetables and let stand in refrigerator overnight.


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