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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

WINNERS // Main 96 Cookbook page
Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts
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Updated Aug. 13, 1997
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