"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Four Bean Salad Recipe

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

Sue Blankenship
Added: Tuesday, May 2, 2006


Cook until barely tender:
1 10 oz. pkg. frozen lima beans
1 10 oz. pkg frozen cut green beans
Drain and chill.

Rinse and drain:
1 20oz can chich peas (garbonso )
1 16 oz can red kidney beans

2 hours before serving mix the four beans together and add
2 ribs celery diced
1/4 cup green onions, sliced small

Add dressing, mix lightly and chill 2 hours or more.
3/4 cup mayonaise
1 TBSP. vinegar
! TBSP. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 to 1 tsp dillweed

Cook until tender the lima beans and cut green beans, chill.
Drain and rinse throughly the chick peas and kidney beans
Chill all beans together with celery and onion.
Make dressing.
Add dressing to beans and chill for at least 2 hours.

Personal Notes:
Personal Notes:
This is a nice change from the usual 3 bean salad.




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