"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Encore Salad (4 bean salad) Recipe

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This recipe for Encore Salad (4 bean salad), by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Decker Caudill
Added: Friday, October 16, 2009


4 cans of your favorite beans about 15 ozs each
rinsed and drained
suggestions1 can French cut green beans
1 can red kidney beans
1 can small lima beans
1 can wax beans
3/4 c Mazola oil
3/4 c vinegar
2/3 c sugar
salt and pepper to taste
garlic salt (if desired)
1 chopped onion (a red onion is pretty)
1 cut up cucumber

Mix oil, vinegar, sugar, salt, pepper and garlic salt in a flat sealable plastic container such as Tupperwear. so the salad can be tossed while 'marinating'.
Marinate over night in refrigerator.
If salad is in a sealed container, shake periodically to mix.
This is one of those recipies that get better over the next few days.




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