Easy Bean Salad 1 - 26 ounce can Six Bean mixture 1 medium green pepper, cut into bight size pieces 2 stalks celery, cut into bight size pieces 2 stalks green onion coursely sliced
Dressing: 1/2 cup vegetable oil, not coconut or olive oil 1/4 white vinegar 1 tablespoon white sugar 1/2 teaspoon dried mustard 2 pinches finely ground rosemary spice Method: Drain bean can and place beans in large bowl that can be sealed for refridgeration. Add green onion, green pepper and celery. Stir gently to combine. Dressing: Combine all ingredients. Use wire whip to beat and dissolve spices in liquid.. Pour over beans. Gently spoon together. Seal and store in fridge for 12 hours to let flavours combine. Occationally toss sealed container to coat mixture while in fridge. Serves 6. Save the Earth...it is the only planet in this universe that has CHOCOLATE!! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
