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Title: Bean Salad Categories: None Yield: 1 Servings ----------------------------------DRESSING---------------------------------- 3/4 c Sugar 1/2 c Oil 1/2 c White vinegar Salt and pepper; to taste -----------------------------------SALAD----------------------------------- 1 cn (16 oz) green beans; drained 1 cn (16 oz) yellow wax beans; -drained 1 cn (16 oz) kidney beans; rinsed -and drained 1 cn (16 oz) garbanzo beans; -rinsed and drained 1 cn (4 oz) sliced mushrooms; -drained 1 sm Onion; chopped 1/2 Rib celery; chopped 1/4 Green pepper; seeded and -chopped DRESSING: Mix together and set aside Salad: Combine all ingredients for the salad. (The garbanzo beans are optional.) Pour dressing over, and mix well. Place in a container with a cover, and let chill in refrigerator for 12 hours or longer. To serve, drain dressing from the salad. Serve on a lettuce leaf with a wedge of hard-boiled egg for garnish. This keeps about 2 weeks in the fridge. Notes: This was my late mother-in-law's recipe. She never added the garbanzo beans, but I do because Kenny loves the nutty flavor they add to this salad. You can add more or less pepper and celery, if desired. One time I drained a can of canneloni (is that right? those white Italian beans that look like kidney beans?)...and that was really good as well. Also note that I usually buy the store brand of veggies...I can't tell the difference between them and their many cents higher name brands with lots of advertising. Posted to EAT-L Digest by "Sharon H. Frye" |