Bohnen Salst (Black Bean Salad)

1 lb. black beans
1 green pepper
3 stalks celery
6 green onions
1 small onion
2/3 cup white vinegar
2/3 cup sugar
1 tsp. salt
1/4 tsp. black pepper
1 tsp. ground caraway seed
2/3 cup pumpkin seed oil

Cook black beans until tender. Drain and blanch with cold water. Chop
pepper, celery, and onions. Add to beans. Boil vinegar and sugar. Add
salt, pepper, caraway seed and oil. Mix liquid mixture thoroughly
before pouring over beans. Let set in refrigerator for two hours
before serving.
Sunday_Dinner

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