Yield: 4 Servings
|1 can||Black beans|
|1 can||Garbanzo beans|
|½ pounds||String beans cut in 1-2\" pieces (lightly steamed and cooled)|
|3 \N||Stalks celery chopped chunky|
|1 \N||Sweet onion chopped chunky|
|1 cup||Corn (fresh or frozen)|
|\N \N||Seasoned rice vinegar to taste|
Date: Mon, 24 Jun 1996 11:36:59 -0400 From: zadofea@...
I stumbled over this very simple recipe for bean salad and have been addicted ever since. I make a huge bowl each week and nibble it when I get the munchies
Drain and rinse the beans very, very well. Mix in all ingredients and pour on seasoned rice vinegar. I usually use ½ a cup. Let it sit for at least a couple of hours (it tastes best the next day). Its so simple yet so good.
FATFREE DIGEST V96 #175
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .