FRESH THREE-BEAN SALAD
1 1/2 cups green snap beans
1 1/2 cups yellow snap (wax) beans
1 1/2 cups fresh shell beans
1 cup slivered green peppers
3/4 cup thinly sliced red onions
FOR THE DRESSING:
1 clove garlic
2/3 cup wine vinegar
1/4 cup sugar
1/3 cup olive oil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Trim and blanch green and yellow beans; cook shell beans; cool. Combine with green peppers and onions.
Halve the garlic and place it in a jar along with the vinegar, sugar, oil, Worcestershire sauce, salt and pepper. Shake well. Let stand for 5 minutes and shake again. Discard garlic; toss dressing with vegetables until thoroughly combined.
Makes 4 servings
Adapted from source: The Victory Garden Cookbook by Marian Morash
1 1/2 cups green snap beans
1 1/2 cups yellow snap (wax) beans
1 1/2 cups fresh shell beans
1 cup slivered green peppers
3/4 cup thinly sliced red onions
FOR THE DRESSING:
1 clove garlic
2/3 cup wine vinegar
1/4 cup sugar
1/3 cup olive oil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Trim and blanch green and yellow beans; cook shell beans; cool. Combine with green peppers and onions.
Halve the garlic and place it in a jar along with the vinegar, sugar, oil, Worcestershire sauce, salt and pepper. Shake well. Let stand for 5 minutes and shake again. Discard garlic; toss dressing with vegetables until thoroughly combined.
Makes 4 servings
Adapted from source: The Victory Garden Cookbook by Marian Morash
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