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Crunchy Green Bean Salad

  • 29 ounce can or 2 – 15 ounce cans green beans, well drained

  • 8 ounce can sliced water chestnuts, well drained
  • 1 tablespoon dried onion
  • 1/4 cup olive or vegetable oil, or a combination
  • 2 to 3 tablespoons vinegar, any type
  • 1 teaspoon sugar
  • 1/4 teaspoon EACH paprika, dry mustard, garlic powder & salt
  • Dash black pepper

Drain the green beans and water chestnuts. If possible soak the water chestnuts in fresh water to cover for a few minutes to freshen their flavor. Combine the beans, chestnuts, onion and all of the other ingredients in a medium bowl. Mix well. Cover and place in a cool spot for an hour or two, until serving time. This gives the salad time to develop it's fullest flavor. Makes 6 medium-large portions. Can serve 8 if necessary.

VARIATIONS

  1. Add a 2-ounce jar of well drained pimentos

  2. Use 1 can of green beans and 1 can of wax beans instead of 2 cans green beans.

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 And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins.  Use hospitality one to another without grudging.  As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.--1 Peter 4:8-10