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Four-bean Salad

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CATEGORY CUISINE TAG YIELD
Grains August, Digest, Fatfree 1 Servings

INGREDIENTS

1 Garbanzon beans
1 Kidney beans
1 Green beans
1 Yellow/wax beans
1 Onion, sliced very thin
2 Scallions, chopped thinly
1 c Cider vinegar
1 c Honey, or corn syrup
1 T Olive oil, optional – it
Cuts some of the acidity), Cuts some of the acidity

INSTRUCTIONS

Drain and rinse all beans.  Combine with onions and scallions. Blend
vinegar, oil, and honey thoroughly and pour over vegetables.
Refrigerate at least four hours.  From: Diana-Lynn Larweth-Herbst
(AED-EWD) <dlarweth@PICA.ARMY.MIL>.  Fatfree Digest [Volume 10 Issue
13] Aug. 23, 1994. Formatted by Sue  Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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