"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Italian Bean Salad Recipe

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This recipe for Italian Bean Salad, by , is from Tarleton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dorothy Tarleton


C. salad oil
2 Tbsp chives (if available) - or use green onions
C. white wine vinegar
1 Tsp each: dry basil & oregano leaves
1/2 Tsp each: dry mustard & pepper

1 can stems and pieces mushrooms - or- to ⅓ lb fresh sauteed in oil
1 lb can green beans
1 lb can yellow wax beans
1 lb can kidney beans
1 lb can garbanzo beans
1 6 oz can pitted small black olives (drained well)
2 cans (8.5 oz ea) quartered artichoke hearts
1/4 C. chopped parsley
2 Tbsp chopped pimiento (drained)

In large bowl drain and combine the green beans, yellow wax beans, kidney beans, garbanzo beans, olives, and artichoke hearts. Add the mushrooms and liquid ( from the can or the pan if sauteed). Add the parsley and pimientos.
Pour the marinade over all and stir gently to blend.

Cover and chill for 24 Hours.


Preparation Time:
Preparation Time:
Prepare one day ahead




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