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Kidney Bean Salad 1 can (20 ounces) white kidney beans, drained
1 can (15 ounces) red kidney beans, drained
1 can (15 ounces) garbanzo beans, drained
3 medium tomatoes, diced (about 1 1/2 cups)
1 hot pepper, seeded, finely chopped
1 medium red onion, chopped (about 3/4 cup)
1/2 large red pepper, chopped
5 green onions (with tops), sliced (about 1/3 cup)
1/2 teaspoon salt
2 or 3 drops red pepper sauce
Lettuce leaves
French dressing:
1 cup olive or vegetable oil
1/4 cup vinegar
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1. For salad, mix all ingredients except lettuce. Cover and refrigerate, stirring occasionally, at least 3 hours.
2. Just before serving, remove salad to lettuce-lined bowl. Makes 12 servings.
3. For French dressing, shake all ingredients in tightly covered container, refrigerate. Shake before serving. Makes 1 1/2 cups.
Denise Reiter, 2695 S. Keel Ridge Road, West Middlesex
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