Servings: 100 Portions
Portions: 1/3 Cup Each
4-1/2 cups (2 lb) sugar, granulated
1-1/2 quart vinegar
3 cups salad oil
3 tablespoon (2 oz) salt
2 teaspoon pepper, black
3 quart (6 lb 14 oz or 1-No. 10 can) beans, kidney, canned
3 quart (6 lb 5 oz or 1-No. 10 can) beans, wax, canned
3 quart (6 lb 5 oz or 1-No. 10 can) beans, green, canned
3 3/4 cups (1 lb 4 oz) onions, dry, thinly sliced
Combine sugar, vinegar, salad oil, and black pepper; whip or shake well. Set aside.
Drain beans; rinse kidney beans and drain again. Combine beans and onions. Add dressing; blend well. Cover and refrigerate for 6 hours or until flavor is well blended.