Thanksgiving green bean salad

(Side dish, Vegetarian)

Number of Servings
    • 1 cup cider vinegar
    • ¼ cup sugar
    • 3 tablespoons vegetable oil
    • 2 to 3 quarts canned green beans
    • 1 to 1½ medium onions, peeled and sliced
    • 1½ teaspoons salt
    • ¾ teaspoon black pepper
  1. In a small bowl, whisk together the vinegar, sugar, and oil until the sugar dissolves.
  2. Toss the green beans and onions together in a large bowl. Toss again with the dressing.
  3. Sprinkle with salt and pepper and toss again. Cover and refrigerate up to 24 hours.


© / Daniel Gilbey     

Recipe adapted from the files of Jennifer Schonefeld, Vattman, Texas