Bean salad francaise (or parisienne)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Idaho Red Beans |
| ½ | cup | Idaho Pinto Beans |
| ½ | cup | Great Northern Beans |
| ¾ | cup | Celery |
| ½ | cup | Sliced radishes |
| ½ | cup | Sliced cucumber |
| ¼ | cup | Sliced green onion |
| ¼ | cup | Olive or salad oil |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Tarragon vinegar |
| ½ | teaspoon | Salt |
| Freshly ground black pepper | ||
| Lettuce | ||
| Skewered cubed cold meat | ||
| Skewered cubed vegetables | ||
Directions
Soak and cook beans according to directions. Drain and cool beans.
Combine beans and vegetables. Beat together oil, lemon juice, vinegar, garlic and seasonings. Pour dressing over beans and toss to coat thoroughly. Chill for 2 hours. Serve on lettuce-lined plate garnishing with skewered cold meat and vegetables. Makes 6 servings.
Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707<Electronic format by Karen Mintzias>