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Three Bean Salad

Three Bean Salad

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Published by areid5833
Three Bean Salad
Three Bean Salad

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Categories:Types, Recipes/Menus
Published by: areid5833 on Jun 05, 2013
Copyright:Attribution Non-commercial

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10/10/2013

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Three Bean Salad 2 1 lb. 1 lb. 1 1 1 1/3 1/4 1 ¼ 14.

5 ounce cans of dark red kidney beans yellow wax beans, washed and trimmed green beans, washed and trimmed red bell pepper, thinly sliced vidalia onion, thinly sliced clove of garlic, minced cup sherry vinegar cup sugar tsp. salt Fresh ground black pepper cup good quality extra virgin olive oil

Cook the yellow wax beans and the green beans in salted water until crisp-tender. Drain and plunge into ice water to stop the cooking. Drain again and put in a large bowl. In a small pan with about a tablespoon of olive oil, sweat the onion until it is limp and translucent. Add to the bowl with the beans. Drain and rinse the two cans of kidney beans. Add to the bowl with the beans and onions. Add the thinly sliced bell pepper to the bowl. Mix together the vinegar, sugar, salt and black pepper until the sugar and salt are dissolved. Add the olive oil and mix thoroughly. Drizzle over the bean salad in thirds, tossing between each coating. Taste the salad before adding the next third. You may find you don’t want quite all the dressing. I had about a quarter of the dressing left over. Refrigerate for 6 hours or overnight. Serve cold or at room temperature.

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