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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Calico Bean Salad Recipe

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This recipe for Calico Bean Salad is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10 oz.) package Frozen Lima Beans
1 (10 oz.) package Frozen Black Eyed Peas
1( 15 oz.) Can Garbanzo Beans Drained
1 c. Chopped Sweet Red, Yellow, or Green Pepper
½ c. Chopped Celery
2 tsp. Chicken Bouillon Granules
2 Sliced Green Onions
2 T. Snipped Parsley
½ tsp. Dried Basil, Crushed
1/3 c. Salad Oil
1/3 c. Vinegar
½ tsp. Dry Mustard
1 Clove Garlic, Minced
1 (15 ½ oz.) Can Red Kidney Beans, Drained
Directions:
Directions:
In a saucepan cook the frozen lima beans and black-eyed peas in 1 C. Water according to package directions, except add chicken bouillon granules and basil. Drain; set aside to cool. In medium bowl combine the cooled lima beans, black-eyed peas, kidney beans, garbanzo beans, sweet red pepper, celery, green onion and parsley. Toss. For dressing use quick shake to mix salad oil, vinegar, dry mustard and garlic. Pour dressing over bean and vegetable mixture and toss to coat. Chill for 3 to 24 hours.

 

 

 

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