| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
|
Salads |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Idaho Red Beans |
| 1/2 |
c |
Idaho Pinto Beans |
| 1/2 |
c |
Great Northern Beans |
| 3/4 |
c |
Celery |
| 1/2 |
c |
Sliced radishes |
| 1/2 |
c |
Sliced cucumber |
| 1/4 |
c |
Sliced green onion |
| 1/4 |
c |
Olive or salad oil |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Tarragon vinegar |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper |
|
|
Lettuce |
|
|
Skewered cubed cold meat |
|
|
Skewered cubed vegetables |
INSTRUCTIONS
Soak and cook beans according to directions. Drain and cool beans. Combine
beans and vegetables. Beat together oil, lemon juice, vinegar, garlic and
seasonings. Pour dressing over beans and toss to coat thoroughly. Chill
for 2 hours. Serve on lettuce-lined plate garnishing with skewered cold
meat and vegetables. Makes 6 servings.
Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707
<Electronic format by Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip
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