"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Four Bean Salad Recipe

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This recipe for Four Bean Salad, by , is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, January 18, 2009


1 (14-ounce) can cut green beans, drained
1 (14-ounce) can wax beans, drained
1 (14-ounce) can kidney beans, drained
1 (14-ounce) can garbanzo or lima beans, drained
1 medium green pepper, thinly sliced in rings
1 medium red onion, thinly sliced in rings

1/2 cup sugar
1/2 cup white wine vinegar
1/2 cup extra virgin olive oil
1 tsp salt
1/2 tsp dry mustard
1/2 tsp crumbled tarragon leaves
1/2 tsp basil
2 tbsp minced parsley

Mix all vegetables in bowl.

To make dressing, combine ingredients, mixing well. Drizzle dressing over vegetables. Cover bowl. Marinate several hours or overnight, stirring several times. Stir before serving, then drain.

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