|The plate as served.|
1 can (28-oz.) green beans
1 can (28-oz.) French cut green beans
1 can (14-oz.) wax beans or kidney beans
1 large green pepper, chopped
1 large onion, chopped
1/2 cup salad oil
1/4 cup vinegar
1/4 cup sugar
Salt and pepper
- Drain beans. Add green pepper and onion.
-Mix oil, vinegar, sugar, salt, and pepper in a jar. Pour over beans, green pepper, and onion. Toss; refrigerate.
Our own garden was a help with this recipe as I was able to use the green pepper and onion grown here this season.
Speaking of our garden, I believe I have mentioned earlier that we garden organically. Hearing the reports today that state the recent study indicating there is no nutritional difference between organic and non-organic is really not the issue for us. We just don't like the idea of ingesting pesticides, whatever is discovered about the nutritional content of foods. When I shop, I will choose organic over non-organic most of the time. When I was growing up, my father would use DDT on our garden at times, a pesticide that is now banned. Until someone proves that pesticides are safe to ingest, we will choose organic as often as possible. While it isn't always the best budget choice, we think the health benefit is worth the expense.
Oops! Guess it's time for me to step OFF the soapbox!:-) I hope you will tune in again as I will continue to post recipes from today's lunch. Also, next cooking project - entries for our fair! More recipes for that this week-end, plus results as they are available.
Thank you so much for reading. I really appreciate your comments.