Marinated Three-bean Salad

It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Beans, Salads, Vegetables	6	Servings

INGREDIENTS

1		8.5-ounce lima beans
1		8-ounce cut green beans
1		8-ounce red kidney beans
1		Onion, thinly sliced and
		separated into rings
1/2	c	Chopped green pepper
2/3	c	Vinegar
1/2	c	Salad oil
1/4	c	Sugar
1	t	Celery seed

INSTRUCTIONS

Drain the canned beans. In a large bowl combine the lima beans, green
beans, red kidney beans, onion rings, and green pepper. In a  screw-top
jar combine vinegar, salad oil, sugar, and celery seed;  cover and
shake well. Pour vinegar mixture over vegetables and stir  lightly.
Cover and chill at least 6 hours or overnight, stirring  occasionally.
Drain before serving. Posted to EAT-L Digest  by LDGOSS
<[email protected]> on Aug 2, 1997

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