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Calico bean salad

Yield: 4 Servings

Ingredients:

• 1 c Dried black beans
• 1 c Dried red beans
• 1 c Dried white beans
• 4 tb Red wine vinegar
• 2 ts Olive oil
• 1/4 ts Salt
• 1/2 ts Sugar
• 1 ts Lemon juice
• 1/4 ts Black pepper
• 1/4 ts Cayenne pepper
• 1 ea Red bell pepper - thinly sliced
• 1 bn Scallions thinly sliced
• 6 ea Lettuce leaves

Instructions:

- preferably Boston | Bibb 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. 1.40 ~--

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