1 can chick-peas
1 can white kidney beans
1 can red kidney beans
1 can baby lima beans
1 can black-eyed peas
1 lb fresh green beans
1 cup chopped scallions
1/2 cup italian parsley, chopped
GARLIC DRESSING
1 egg yolk
1/3 cup red wine vinagar
1 tbsp granulated sugar
1 tbsp chopped garlic
1 cup olive oil
1 salt
1 fresh ground pepper
A Recipe for
Technicolor Bean Salad
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Food Tip |
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This Recipe for Technicolor Bean Salad is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Technicolor Bean Salad from the recipe cookbook of Recipes-to-go (Bean)
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Food Tip |
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Food Tip |
Food Tip |
1. Drained canned beans, rinse thoroughly with water, and drain again.
2. Cook green beans by trimming and dropping into a pot of boiling
water. Do not cover the pot. Stir the beans occasionally so they cook
evenly. Cooking takes 5-15 minutes; or until desired crunch is
obtained. Drain, pat dry, and cut into 2-inch lengths.
3. Toss canned and fresh beans together in a large bowl. Pour in
dressing, sprinkle on the scallions, and toss again.
4. Cover and refrigerate overnight before serving. Garnish with
chopped parsley. Serve at room temperature.
Garlic Dressing:
1. Combine egg yolk, vinegar, sugar, garlic, and salt and pepper to
taste in the bowl of a food processor fitted with a steel blade.
Process briefly.
2. With the motor running, slowly dribble in the olive oil.
3. Taste, correct seasoning if necessary, and transfer to storage
container.
Source: The Silver Palate Cookbook
Serves: 10
Technicolor Bean Salad Recipe brought to you by Recipes To-Go