Calico bean salad

4 servings

Ingredients

QuantityIngredient
1cupDried black beans
1cupDried red beans
1cupDried white beans
4tablespoonsRed wine vinegar
2teaspoonsOlive oil
¼teaspoonSalt
½teaspoonSugar
1teaspoonLemon juice
¼teaspoonBlack pepper
¼teaspoonCayenne pepper
1eachRed bell pepper, thinly sliced
1bunchScallions, thinly sliced
6eachesLettuce leaves preferably Boston | Bibb

Directions

Soak beans separately in small bowls for 4 hours or overnight; drain.

Cook in separate pots, covering each with 2 inches of fresh cold water. Bring to a boil, reduce heat, and simmer, covered, until barely tender, about 1 hour. Don't overcook. Drain and cool beans by plunging them in cool water to prevent the skins from splitting.

Drain and set aside.

Just before serving, combine onion, vinegar, oil, salt, sugar, lemon juice, black pepper, and cayenne pepper in a large bowl; mix well.

Add beans, red pepper, and scallions; toss to blend. Divide among four lettuce-lined plates.

Source: January 1994 Veggie Life Magazine Posted by: Pattye Zensen 11/13/93 Converted by MMCONV vers. 1⅖ ---