"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Four-Bean Salad Recipe

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

Contributor:  
Contributor:  
Karen Theoktisto
Added: Monday, January 24, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 lb green beans cooked and cut cup into 1 inch pieces
3 tbsp red wine vinegar
1 tbsp honey
2 tsp Dijon mustard
1.2 olive oil
1/2 tsp salt
1/8 tsp pepper
1 15-16oz can garbanzo beans,red kidney beans and white cannelloni beans, all rinsed and drained
2 stalks of celery chopped
2 green onions chopped

Directions:
Directions:
Whisk vinegar, honey and mustard, add olive oil, salt and pepper. blend well. In a very large bowl add all the vegetables. Pour dressing over the top and toss well. COver and chill for an hour prior to serving.

Number Of Servings:
Number Of Servings:
15 (1/2 cup) servings

 

 

 

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