Cauco bean salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked Great Northern or small white beans |
| 2 | cups | Cooked or canned dark or light red kidney beans |
| 2 | cups | Canned or cooked garbanzos |
| 1½ | cup | French; Italian or |
| Vinaigrette dressing; (bottled or homemade) (1 1/2 to 2) | ||
| Salt and coarse black pepper | ||
| Tomato wedges | ||
| Onion rings | ||
Directions
Drain beans, mix together lightly, Cover with dressing. Refrigerate for several hours. When ready to serve, mix again. Taste and add more seasonings or a little vinegar if needed. Serve in a large bowl and garnish with tomato wedges and onion rings. Yields: 8 to 10 servings.
Posted to recipelu-digest Volume 01 Number 455 by "Diane Geary." <diane@...> on Jan 5, 1998
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