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Three to Six Bean Salad rec.food.recipes/Cynthia (1998)
1 cup of each type of bean: 3-6 varieties of beans, canned or fresh (cooked and cooled) may include kidney beans, chickpeas, green beans, yellow wax beans black beans, black-eye peas. Per each 3 cups of beans: 1/2 red or orange pepper chopped fine 2 scallions or spring onions chopped fine 1 teaspoon fresh or dried basil 1 teaspoon fresh or dried parsley Three Bean Salad Dressing (see below)
If using canned beans, rinse and drain well first. Mix all of the above ingredients and refrigerate for 4-5 hours before serving. This salad is better the second day.
Three Bean Salad Dressing (for 3-4 cups of beans)
1/3 Cup vegetable oil 1/3 Cup granulated sugar 1/3 Cup red wine or cider vinegar 1/2 teaspoon salt 1/2 teaspoon pepper
Mix dressing well before mixing with beans. The sugar does not dissolve right away, but will later on in the refrigerator.
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