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6-8 cups fresh green and yellow beans cut and cook until tender crisp (3 min)
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15 oz. can of garbanzo beans drained
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1/2 c chopped onion OR scallions
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2 c chopped celery
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3T fresh chopped dill weed (optional)
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3/4 c sugar (may substitue part with Splenda)
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2/3 c apple cider vinegar
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1/3 c corn/canola oil (don't use olive oil)
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1 t salt
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