| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Sugar |
| 1/2 | c | Oil |
| 1/2 | c | White vinegar |
| Salt and pepper; to taste | ||
| 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 |
INSTRUCTIONS
DRESSING SALAD 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" <shfrye@PEN.K12.VA.US> on Aug 4, 1997
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