Post by chief_cook2 on May 22, 2003 11:28:37 GMT -6
For this 1-bowl wonder, toss a colorful mix of kidney, pinto, and
pink beans, sweet onions, and parsley with a quick vinaigrette.
Serving: Yields: about 6 cups or 8 accompaniment servings
Cook Time: 20 minutes
Total Time: 20 minutes
1/3 cup cider vinegar
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon Dijon mustard with seeds
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 can (15 to 19 ounces) red kidney beans, rinsed and drained
1 can (15 to 16 ounces) pinto beans, rinsed and drained
1 can (15 to 16 ounces) pink beans, rinsed and drained
2 medium celery stalks, thinly sliced
1/2 cup finely chopped sweet onion, such as Vidalia or Walla
Walla
1/2 cup loosely packed fresh parsley leaves, chopped
In large bowl, with wire whisk, mix vinegar, oil, sugar, mustard,
salt, and pepper until blended. Add kidney beans and remaining
ingredients; toss well. Serve salad at room temperature, or cover
and refrigerate until ready to serve.