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Title: Technicolor Bean Salad
Categories: Rice Salad Vegetable
Yield: 10 Servings
| 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 | c | Chopped scallions |
| 1/2 | c | Italian Parsley, chopped |
| GARLIC DRESSING | ||
| 1 | Egg yolk | |
| 1/3 | c | Red wine vinagar |
| 1 | tb | Granulated sugar |
| 1 | tb | Chopped garlic |
| 1 | c | Olive oil |
| Salt | ||
| Fresh Ground Pepper | ||
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
From: Dandelion@edeneast.Com
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