Recipe: Three to Six Bean Salad

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.