"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

Bean Salad Recipe

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This recipe for Bean Salad, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Holly von Estorff- Whitefish Bay, WI
Added: Saturday, September 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 each (16 oz. cans) cut green, wax and any other
desired bean
1 c. vinegar (Marukau Seasoned Gourmet)
1 c. mazola oil
1/2 c. sugar
1 package Italian Good Season
1 Bermuda onion
garlic
pepper
salt

Directions:
Directions:
"Use only wood bowl & mixing spoons!!!"
Place all beans in large strainer and allow to drain thoroughly. Meanwhile mix in wooden bowl: vinegar, oil, sugar, Italian Good Season, garlic, pepper, salt. Mix well then add thinly sliced Bermuda onion. Mix. Add beans and toss until well coated.
Cover bowl with towel, let stand 24 hours, tossing several times whenever convenient. To keep put in covered bowl or jar and refrigerate.

Number Of Servings:
Number Of Servings:
good for party of 20 plus
Personal Notes:
Personal Notes:
This salad was a hallmark of BSR, my mother, also known as Bernie. Her special deep wooden bowl just for this salad resides now in my kitchen.

 

 

 

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