| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Salads |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked Great Northern or small white beans |
| 2 |
c |
Cooked or canned dark or light red kidney beans |
| 2 |
c |
Canned or cooked garbanzos |
| 1 1/2 |
c |
French; Italian or |
|
|
Vinaigrette dressing; (bottled or homemade) (1 1/2 to 2) |
|
|
Salt and coarse black pepper |
|
|
Tomato wedges |
|
|
Onion rings |
INSTRUCTIONS
Drain beans, mix together lightly, Cover with dressing. Refrigerate for
several hours. When ready to serve, mix again. Taste and add more
seasonings or a little vinegar if needed. Serve in a large bowl and garnish
with tomato wedges and onion rings. Yields: 8 to 10 servings.
Posted to recipelu-digest Volume 01 Number 455 by "Diane Geary."
<diane@keyway.net> on Jan 5, 1998
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“Hell! I thought it didn’t matter what you believed as long as you were sincere!”