Recipe: Calico Bean Salad (make ahead, Tupperware calendar, 1980's)

CALICO BEAN SALAD

1 (10 oz.) package of frozen lima beans
1 (10 oz.) package frozen black-eyed peas
1 cup water
2 tsp. chicken bouillon granules
1/2 tsp. dried, crushed basil
1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can garbanzo beans, rinsed and drained
1 cup chopped sweet red, yellow or green bell pepper
1/2 cup celery
2 sliced green onions
2 tbsp snipped fresh parsley
FOR THE DRESSING:
1/3 cup vegetable oil
1/3 cup vinegar
1 tsp. dry mustard
1 clove garlic, minced

In a saucepan, cook frozen lima beans and black-eyed peas in 1 cup water according to package directions, except add the bouillon and basil. Cool.

Combine cooled beans and peas, kidney beans, garbanzos, pepper, celery, green onions, parsley. Toss.

In a Quick Shake Container (or jar/container with lid), combine the oil, vinegar, dry mustard and garlic and shake to mix.

Pour the dressing over the bean mixture and toss to coat. Chill for 3-24 hours.

Makes about 7 cups
Source: Tupperware "Country Cooking Today" calendar, 1986