| SPROUT-GREEN BEAN SALAD |
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10-12 servings3 packages (9 ounces each) frozen French-cut green beans 1/2 cup CRISCO Oil 1/4 cup white vinegar 2 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (16 ounces) bean sprouts, rinsed and drained 1 cup thinly-sliced celery 3/4 cup chopped green onion 1 jar (2 ounces) diced pimiento, drained Cook beans in 3-quart saucepan according to package directions. Drain and cool. Blend Crisco Oil, vinegar, sugar, salt and pepper in small mixing bowl. Set aside. Mix green beans, bean sprouts, celery, onion and pimiento in large serving bowl. Stir dressing. Pour over bean mixture. Toss to coat. Cover and refrigerate at least 3 hours. Stir before serving. Garnish with cherry tomatoes, if desired. |
