Three Bean Salad, Augmented

Diane Leipper

Use any combination of the following in equal portions

fresh green beans,

dried red kidney beans, garbanzo beans, wax beans, cici beans, lima beans, pinto beans, black eyed peas

Additional ingredients can include:

celery

onion, chopped (green, red, or white onion)

green pepper

pimentos

dill pickles, chopped

pickle relish

parsley

Use approximately 1/2 teaspoon of any of the following:

celery seed

Worcestershire sauce

garlic salt

Dressing

1/2 cup salad oil

1/2 cup vinegar (white, cider or red wine)

3/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon pepper

You can use canned beans but I prefer fresh green beans (steamed till just tender) and dried beans cooked the day before. Don't over cook dried beans. They work best when done but still firm. Mix all ingredients well and chill for at least 1 hour before serving.

Source: Favorite Recipes of Home Economics Teachers

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