Ingredients
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1 (14 ounce) can green beans, rinsed and drained (or 3/4 lb. fresh in season- trim and steam to tender crisp)
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1/2 cup sliced celery
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1/2 cup sliced purple onion
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1 (15 1/2 ounce) can dark red kidney beans, rinsed and drained
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1 (15 ounce) can garbanzo beans, rinsed and drained
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1/2 cup cider vinegar
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3 tablespoons sugar
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2 tablespoons prepared mustard (we like dijon)
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1 tablespoon cornstarch
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1/4 teaspoon pepper
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celery leaves
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1/2 cup unsweetened apple juice
Instructions
- Combine green beans and next 4 ingredients in a large bowl, toss gently and set aside.
- Combine vinegar and next 5 ingredients in a small nonaluminum saucepan, place over medium heat, and cook 5 minutes or until thickened, stirring constantly.
- Pour over bean mixture, toss gently to coat.
- Cover and chill 8 hours.
- Garnish with a celery leaf, if desired.