3-Bean Salad With Sweet Onions
 
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 Tbsp  vegetable oil
1 tsp  sugar
1 tsp  Dijon mustard with seeds
1/2 tsp  salt
1/4 tsp  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. 
 
 
 
 
(ID: 81120) Mirror: rec.food.recipes: Sat, Jul 20, 2002


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