Title: Technicolor Bean Salad
Categories: Rice/beans, Salads, Vegetables
Yield: 10 Servings

1 Can Chick-peas
1 Can White Kidney Beans
1 Can Red Kidney Beans
1 Can Baby Lima Beans
1 Can Black-eyed Peas
1 lb Fresh Green Beans
1 c Chopped scallions
1/2 c Italian Parsley, chopped

------------------------------GARLIC DRESSING------------------------------
1 Egg yolk
1/3 c Red wine vinagar
1 tb Granulated sugar
1 tb Chopped garlic
1 c Olive oil
Salt
Fresh Ground Pepper

1. Drained canned beans, rinse thoroughly with water, and drain again.

2. Cook green beans by trimming and dropping into a pot of boiling water.
Do not cover the pot. Stir the beans occasionally so they cook evenly.
Cooking takes 5-15 minutes; or until desired crunch is obtained.
Drain, pat dry, and cut into 2-inch lengths.

3. Toss canned and fresh beans together in a large bowl. Pour in dressing,
sprinkle on the scallions, and toss again.

4. Cover and refrigerate overnight before serving. Garnish with chopped
parsley. Serve at room temperature.

Garlic Dressing:

1. Combine egg yolk, vinegar, sugar, garlic, and salt and pepper to taste
in the bowl of a food processor fitted with a steel blade. Process
briefly.

2. With the motor running, slowly dribble in the olive oil.

3. Taste, correct seasoning if necessary, and transfer to storage
container.

Source: The Silver Palate Cookbook
Posted to MM-Recipes Digest V5 #013 by dandelion@edeneast.com on Jan 12,
1998