Summer Tomato Salad

Summer Tomato Salad

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato”.

Lewis Grizzard

A recipe from Irma Rombauer’s Joy of Cooking 1974 called French Tomato Salad has been the inspiration for a a flavorful addition to my catered salad bars. The recipe calls for six thinly sliced tomatoes arranged overlapping on a serving plate and poured over with a French (vinaigrette) dressing and sprinkled with minced shallots or thinly sliced green onions.

Also taking inspiration from the 1950s Italian Caprese Salad consisting of sliced tomatoes, sliced mozzarella cheese (made with buffalo milk if you want to be authentic), fresh basil and olive oil (Americans often add a little balsamic vinegar as well to give the salad some zip), I have created a hybrid version of these two recipes that is colorful and packed with flavor. I call it Summer Tomato Salad (with or without mozzarella cheese). During late summer when fresh tomatoes are at their peak, I serve this salad often and I sometimes even make a light meal of it for myself (recipe below). Enjoy!

Summer Tomato Salad

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • 3 – 4 fresh medium-size tomatoes, sliced
  • 1/2 medium sweet onion, finely chopped
  • 1/2 cup small fresh basil leaves or more as needed
  • Optional: 1 lb fresh mozzarella, sliced (my favorite)

Dressing:

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp salt
  • 1/4 tsp black pepper or to taste
  • 1 small garlic clove, minced

Directions

  1. Thinly slice tomatoes and arrange overlapping in shallow serving dish.  Carefully insert a basil leaf in between each of the tomato slices. (If using, insert a slice of mozzarella in between each of the tomato slices then insert a basil leaf between each tomato and cheese slice). Sprinkle finely chopped sweet onion over tomatoes.
  2. In a small shaker jar, combine dressing ingredients, shake well and pour over vegetables (and mozzarella). Refrigerate salad for at least two hours to blend flavors. Serve cold.

Recipe Compliments of Cookbooklady.com

Cucumber Salad with Sour Cream Dressing

Cucumber Salad with Sour Cream Dressing

Heaven is a homegrown cucumber. ~Alys Fowler

Cucumbers taste like summertime. Simply sliced with a sprinkling of salt or added to a green salad they are a refreshing bite. We are all familiar with the classic Cucumber Salad made with  slices of fresh cucumber marinated in vinegar and salt and pepper. Its a recipe that has been around for generations. In this post, I’m sharing another favorite cucumber recipe — Cucumber Salad with Sour Cream Dressing. It is a combination of sliced cucumbers and leeks seasoned with fresh garlic and dill and marinated in a sour cream dressing. I have served this dish as a part of a catered salad bar and as a summer side-dish and it is a crowd pleaser. Enjoy!

Cucumber Salad with Sour Cream Dressing

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 large English cucumber, sliced

6 – 8 slices of leek, white part only

Dressing:

1/2 cup sour cream

2 tsp seasoned rice vinegar

1/2 tsp dried dill weed

1/4 tsp seasoning salt (my favorite)

1 small clove garlic, minced

Dash of kosher salt and cracked black pepper

Directions

Peel cucumber, if desired, and cut in 1/4″ slices. Thinly slice leeks and toss vegetables together in a bowl; set aside.

To prepare dressing, whisk together sour cream and seasoned rice vinegar in a small bowl. Stir in minced garlic, seasoning salt, dill weed, salt and pepper.

Toss cucumbers and leeks with prepared dressing. Refrigerate for two hours or more in an air-tight container to allow flavors to blend. Serve cold and garnish with additional dill weed.

Option: For a tasty and colorful addition, slice a fresh Roma tomato in 1/4″ slices and add to the dressed cucumbers and leeks.

Recipe compliments of Cookbooklady.com

Green Bean Salad — 1961

Green Bean Salad — 1961

In my quest to add interest to my catered salad bars, I took inspiration from a recipe for Green Bean Salad in The New York Times Cook Book 1961 (below). After tinkering with this recipe for several years, I came up with a dressing that is jazzy and delicious. This salad is served cold after marinating several hours or overnight, so it is a great summer salad and/or side-dish especially when serving Italian food. Enjoy!

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Below is my interpretation of this “lost” recipe. I call it Marinated Green Bean Salad:

Marinated Green Bean Salad

Ingredients

  • 1 lb. young slender green beans
  • 1/2 tsp kosher salt

Dressing:

  • 2/3 cup Olive Garden Italian Dressing
  • 2 – 3 cloves garlic, minced
  • Dash cracked black pepper

Garnish:

  • 1 – 2 Tbsp grated Parmesan cheese for garnish

Directions

  1. Wash and drain green beans and snap off blossom ends (snap off tails if desired).
  2. Bring a quart of water and 1/2 tsp salt to a boil in a medium pot; add prepared green beans and cover.
  3. Once pot returns to a boil, set timer for four minutes (Cook time depends on size of green beans. If beans are a little thicker, add another minute to the  cook time).
  4. Immediately plunge cooked green beans into very cold water to cool. Drain and set aside.
  5. Combine dressing ingredients and set aside.
  6. Arrange green beans in an air-tight container, drizzle dressing over beans, cover and refrigerate for at least two hours. (Swirl the beans around in the container from time to time while marinating). 
  7. To serve, arrange green beans on a platter draining away most of the dressing. Garnish with Parmesan cheese.

Recipe Compliments of Cookbooklady.com

 

The Seventies Salad Bar

The Seventies Salad Bar
Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.~Marcus Samuelsson

One of the earliest and definitely the largest salad bars ever featured appeared regularly in an American food restaurant in Chicago called R J Grunts beginning in 1971. The restaurant boasted forty different ingredients in their salad bar at any one time. Inspired by the health food craze of the 1970s, it was a virtual self-serve farmer’s market on a plate with most ingredients presented in their rawest form. This restaurant sparked the salad bar trend that swept the nation. And oh how we Americans love a good salad bar, so much so,  that we have come to expect one in every restaurant and grocery store — the bigger the better; however, no one has done it as well as R J Grunts. Many small restaurants have tried to stay on trend by offering  run-of-the-mill iceberg lettuce, cherry tomatoes, sliced cucumbers, pickled beets, shredded carrots, boiled eggs, frozen peas, croutons and shredded cheese, but a great salad bar is what Americans have sought after for fifty years.  Sadly, covid19 has taken away the option of even eating out safely. One wonders if the American salad bar, as we have come to know it, will ever return.

Cookbook Lady’s Comments

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As a caterer, one of my underlying challenges was creating ways to jazz-up my salad bar offerings without breaking the bank or creating an overwhelming workload. I never came close to offering forty options, but I did come up with a variety of ways to add flavor and interest to a salad bar. Over the course of my next several posts, I will be sharing some of my most popular “salad bar” recipes that will also work well for jazzing-up family meals, so check back often. Enjoy!

A Century of Coleslaw

A Century of Coleslaw

“For those who wonder why cabbage is way out in front as the American vegetable crop, the answer is a…four-letter word: slaw.”~Irma Rombauer The Joy of Cooking 1985

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In the 1600s Dutch colonist settled in the new world on the east coast of what would become the United States. Dutch holdings included part of what is now New York state where industrious immigrates planted cabbage along the Hudson River from seed brought with them to this new land. They also brought along their recipe for “koolsla”, a salad made from finely chopped cabbage, dressed with a vinegar dressing. And the rest, as they say, is history.

American Coleslaw

Interestingly, New York is still one of the top five cabbage producing states in the U.S. including Florida, California, Texas and Wisconsin. In 2016, these states produced over 1.8 million pounds of cabbage with nearly half of that being processed for slaw. Indeed, Americans have fully embraced coleslaw, often pairing it with another iconic American tradition — barbecue. Our summer picnics, cookouts and barbecues have even elevated coleslaw from a side dish to a condiment. Who doesn’t love a pulled pork sandwich piled high with cool crunchy slaw?

With cabbage having such a long history in America, it doesn’t come as a surprise that twentieth-century cookbooks contain a host  of coleslaw or cabbage salad recipes. Recipes from the turn of the century were a simple combination of chopped cabbage tossed with a boiled dressing containing vinegar, a little sugar, salt and pepper, an egg and cream, but by the 1930s, things started to get interesting. Slaw makers began experimenting with the addition of fruit, assorted vegetables, seasonings and a variety of dressings. Some of these additions are still enjoyed today. Others have gone by the wayside, thankfully.

Coleslaw in the Thirties

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The Joy of Cooking 1931

Irma Rombauer, author of The Joy of Cooking 1931, suggests adding green peppers, apples and celery to shredded cabbage for added flavor and texture. She offers two options for dressing — a French (vinaigrette) dressing or Boiled dressing. Ever practical, Ms. Rombauer offers some advice to home cooks preparing slaw as well, suggesting an improvised tool for chopping cabbage: [Place cabbage in] “a deep bowl and [use] the sharp edge of an [empty] baking powder can” [to chop the cabbage]. This homemade tool is something similar to the hand choppers we use today (EXAMPLE). Her Cole Slaw recipe also advises home cooks to soak the chopped cabbage in ice water for an hour to crisp it. Thankfully, today’s refrigeration makes this step obsolete.

IMG_5822 (2)The cookbook, Modern Meal Maker 1939 continues the creativity with several interesting ingredients as well. The first recipe simply titled “Coleslaw” calls for some chopped fresh mint “for an especially nice cooling salad,” to be dressed with Cream Salad Dressing (recipes below):

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The second Modern Meal Maker recipe is similar to the Joy of Cooking 1931 coleslaw recipe calling for chopped apple and celery, and is also dressed with  Boiled Dressing (recipes below):

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The final Modern Meal Maker recipe appears to be a carry-over from the pineapple food fad of the 1920s called “Pineapple Slaw”. The recipe simply consists of a half cup crushed pineapple added to three cups shredded cabbage and is dressed with Golden Dressing, which incorporates the tropical flavors of pineapple, orange and lemon juice (recipe below):

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Coleslaw in the Forties

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The Household Searchlight Recipe Book 1944

“Cabbage Carrot Salad” appears in The Household Searchlight Recipe Book 1944 calling for an ingredient that is common in coleslaw today — shredded carrots — and a mayonnaise dressing, also common today, with orange sections for garnish (recipe below):

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The recipe for “Cabbage Apple Salad” calls for chopped apple, of course, along with celery, green pepper, nuts and tomato to be dressed with Russian Dressing (a combination of mayo, chili sauce and chopped green pickle). With the help of pinking shears, a hollowed out head of cabbage, an unpared red apple and a stalk of celery, this salad makes a stunning presentation to be sure (recipe below):

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Once again, pineapple shows up in “Cabbage Pineapple Salad” accompanied by an unusual ingredient — marshmallows. What?! Perhaps they were added to entice the children to eat their vegetables (recipe below):

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Coleslaw in the Fifties

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The Modern Family Cook Book 1953

A coleslaw recipe appearing in The Modern Family Cook Book 1953 titled “Farm Style Cole Slaw” offers the most minimalistic cabbage salad recipe by comparison, simply calling for three thinly sliced radishes to be added to three cups shredded cabbage, and a mayonnaise dressing.

Another recipe called “Vegetable Slaw” contains shredded cabbage and carrots, sliced celery and minced onion lightly tossed in a dressing made of mayo, mustard and peanut butter. Yes, peanut butter!

 

 

 

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Farm Journal’s Country Cookbook 1959

The Farm Journal’s Country Cookbook 1959, in the section titled “From Field and Stream” is a recipe with a long name, “Coleslaw to Serve with Fish and Game”. Its not the ingredients that make this recipe interesting, its the recipe immediately preceding the coleslaw recipe that captures ones imagination — Roast Racoon, seriously!

This post would not be a thorough representation of twentieth-century recipes if I did not include a gelatin-enhanced cabbage salad. Again The Farm Journal’s Country Cookbook 1959 provides an interesting example called “Slaw with Mustard Mold”. The slaw is a combination of shredded cabbage, chopped salted peanuts and diced pimientos dressed with a French (vinaigrette) Dressing. The Mustard Mold, meant to crown the top of the cabbage salad, is a cooked mixture of unflavored gelatin, water, sugar, dry mustard, vinegar and eggs. The mixture is cooled and allowed to partially set, at which time whipped cream is folded in and the whole concoction is poured into a mold and chilled until firm. To serve, the slaw is layered on a platter with the mustard gelatin perched on top. A tasty addition to any potluck, I’m sure.

Coleslaw in the Sixties

In The New York Times Cook Book 1961, Craig Claiborne published a recipe titled “Cole Slaw with Caraway”. This understated combination of chopped cabbage and minced onion is tossed with a simple mayonnaise dressing seasoned with lemon juice, caraway seeds and salt and pepper. Claiborne even offers a helpful tip to home cooks, “blend the mixture well with the hands”.

About the same time Claiborne’s cookbook went on sale, McCormick–Schilling, published their recipe for “Caraway Cole Slaw” in a charming booklet titled “Let’s Eat Outdoors”:

Coleslaw in the Seventies

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Farm Journal’s Busy Woman’s Cookbook 1971

Farm Journal’s Busy Woman’s Cookbook 1971 offers two recipes with an ingredient that has not been mentioned yet — raisins. I like raisins, but the inclusion comes as a surprise as the popularity of these dried gems has declined throughout the latter half of the twentieth century. Today raisin producers have had to return to the advertising drawing board to try to generate interest and bolster declining sales.

The first recipe, titled “Cabbage Salad Bowl” calls for raisins soaked in orange juice, cabbage and shredded carrot. To me, this sounds like a recipe worth trying (recipe below):

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The second Busy Woman 1971 recipe, one with an intriguing name, “Carolina Autumn Salad” contains what are almost classic coleslaw ingredients at this point — cabbage, apples and celery, along with a half cup seedless raisins. This is another recipe I would be willing to try (recipe below):

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Joy of Cooking by Irma S. Rombauer 1985

Bringing us full circle is a recipe from the Joy of Cooking 1985 edition, calling for yet another unexpected fruit to go with the cabbage — green grapes. However, its the dressing that really gets a makeover. Starting with whipped cream, the following ingredients are folded in — lemon juice, celery seed, sugar, salt and pepper and slivered blanched almonds. I’m not sure about this recipe, but how can anything with whipped cream in it be bad?

 

 

I’m tossing my favorite coleslaw recipe into the mix. Its a simple combination of cabbage and apples, but my grandmother’s Poppy Seed Dressing takes this slaw to a whole new level. It is sweet and it is sassy, and it is a crowd pleaser.  Mix some up for your next barbecue. You will be glad you did. Enjoy!

Cabbage and Apple Slaw

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

  • 2 (10 oz) bags shredded angel hair slaw
  • 2 apples, shredded or julienned (Honeycrisp apples have thin, tender peels)

Poppy Seed Dressing

  • 1 cup vegetable oil
  • 1/3 cup cider vinegar
  • 1/4 cup chopped sweet onion
  • 3/4 cup granulated sugar
  • 1 tsp kosher salt
  • 1 tsp Colman’s dry mustard
  • 1 tsp poppy seeds

Directions

Using a blender or immersion blender, pulse dressing ingredients until mixture begins to emulsify; set aside.

Shred apples using a box grater or mandolin. Toss apples with shredded cabbage in a large bowl. Drizzle with  half the prepared Poppy Seed Dressing; toss to coat. Add more dressing if needed. (Remaining vinaigrette makes a great fruit salad dressing).

Garnish slaw with apple slices and additional poppy seeds. Refrigerate until ready to serve.

Recipe Compliments of cookbooklady.com

 

 

 

Picnic Bean Salad

Picnic Bean Salad

LICENSE PLATESRoad Trip

As a kid did you ever play travel games to pass the time while on a road trip? I remember playing  “I Spy”, the “License Plate” game and “Simon Says” with my siblings as we drove across the state to visit our grandparents. My personal favorite was the memory game “Going on a Picnic” where each player says, “I’m going on a picnic and I’m going to bring…” the player then lists an item starting with the letter “A” such as Apples. The next player says, “I’m going on a picnic and I’m going to bring Apples and…”, that player adds an item beginning with “B“, and so on. In our version, the items didn’t always have to be food items — every picnic needs Paper Plates, Napkins, a Volley ball and maybe an Umbrella, in case of rain.  As I recall, the last person always brought Zucchini.

Picnic Bean Salad

Most times, when my family took a road trip, it was for a family celebration or reunion which often involved a potluck picnic where everyone brought their signature dish to share — a dish that travels well, serves a lot of people and gets the cook the most compliments. On my husband’s side of the family, my signature dish has become Four Bean Salad (a recipe handed down on my mother’s side of the family).  I almost feel guilty that such an easy salad is my requested contribution. There is almost no work involved in the prep as most of the ingredients come from a can. It travels/stores well since there is no mayonnaise in the dressing and the presentation is eye-catching with all the colorful ingredients. Best of all, the flavor is zippy! Lucky is the person who gets the last few tablespoons of vinaigrette in the bottom of the bowl once the vegetables are gone. Drizzle that over potato salad or green salad and it takes flavor to a whole new level!

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The Good Housekeeping Cookbook 1963
Nouveau Bean Salad

I remember my grandmother making Bean Salad when I was a little girl. With some research in my twentieth-century cookbooks, I discovered that Bean Salad was still fairly nouveou in the 1960s. The first Bean Salad recipe on record was printed in a booklet put out by Stokely — Van Camp (processors of canned dried beans and makers of pork-and-beans) in the 1950s. The earliest recipe printed in a comprehensive cookbook is found in The Good Housekeeping Cookbook 1963. The Good Housekeeping recipe, appropriately titled Three Bean Salad, calls for one pound cans of french-cut green beans, yellow wax beans and red kidney beans drained and combined with half cups of minced green pepper and onion, to be dressed with a classic vinaigrette consisting of salad oil, cider vinegar, sugar, salt and pepper. The directions suggest making the salad the day before serving to allow flavors to blend. My grandmother’s Four Bean Salad (recipe below) is very much like this recipe.

A Good Vegetable Salad

While researching pre-1950s cookbooks, I didn’t find a single bean salad recipe, but I did find recipes for marinated green beans to be served as a cold salad, so I’m wondering if marinated green beans might have been the precursor to the now classic Bean Salad.

bean salad 001Elizabeth O. Hiller’s 52 Sunday Dinners 1913 suggests serving a cold Veal Loaf (very similar to meatloaf of today) on the first Sunday in July. The recipe instructs the home cook to pack the seasoned ground veal “solidly in a granite, brick-shaped bread pan” and “bake in a moderate oven for three hours”. The veal loaf is then chilled, removed to a platter and surrounded with a “good vegetable salad”. The recommended vegetable salad is String Bean Salad (recipe above) comprised of cooked string beans, void of strings of course, marinated in French Dressing (meaning a vinaigrette) sprinkled with sliced fresh onion, chopped parsley and Nasturtium blossoms for garnish (Nasturtiums are a brightly-colored edible flower with a peppery flavor similar to radishes). Joy of Cooking 1931 also presents a comparable marinated String Bean Salad minus the veal loaf and flower blossoms.

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The Modern Family Cook Book 1953, Green Bean Salad (Interestingly, not only are there page numbers, but each recipe is assigned a number as well).

Modern Stringless Green Beans

Beans (Green or Wax) Young pods are now stringless. ~Betty Crocker’s Picture Cook Book 1950

After decades of hybridizing, string beans finally lost the fibrous strand that ran the length of each bean as announced by the authors of Betty Crocker’s Picture Cook Book 1950. With no strings attached, the beans eventually came to be known as green beans (however my grandmother called them string beans her whole life). The Modern Family Cook Book 1953 used modern terminology when naming its dish “Green” Bean Salad (recipe above). Celery and radishes were added for crunch, and mayonnaise is suggested as an option for dressing the salad.

3ebc5f7b6f8d91b1abcd5d8592002736At Long Last

Finally, in the early 1960s, a clever cook thought to add cooked dried beans to a marinated green bean salad —  and the rest, as they say, is history. In this charming 1964 women’s magazine ad for Kraft French (vinaigrette) Dressing, if we look closely enough, we can see a recipe for Three Bean Salad calling for 2 cups lima beans, 2 cups kidney beans, 2 cups cooked cut green beans, 1 cup chopped tomato, 1 cup sliced celery and half a cup of chopped sweet pickles, tossed with Kraft French (vinaigrette) Dressing.

 

Bean salads are always popular, especially for buffet serving. ~Ruth Ellen Church, Mary Meads Modern Homemaker Cookbook 1966

Ms. Church speaks authoritatively of the popularity of Bean Salads so we can assume that by 1966 the concept had been around for several years. Then, as with recipes now, cooks loved to personalize their dishes. The recipe in Mary Meads Modern Homemaker Cookbook 1966 is called Chinese Bean Salad (not surprising since Americans have had a fascination with “exotic” food post WWII). Ingredients include green beans, wax beans, (no dried beans however) water chestnuts and red onions tossed in a dressing of vinegar, sugar, salad oil, soy sauce and celery salt.

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Green Beans

Bean Salad Flattery

The Farm Journal’s Busy Woman’s Cookbook 1971 includes a recipe titled Overnight Bean Salad located in the “Make-Ahead Cooking” section promoting the convenience of Bean Salad. Interestingly, the recipe is exactly the same recipe as described above from The Good Housekeeping Cookbook 1963. Its said that imitation is the best form of flattery. I’d say its also a good indicator of a great recipe.

Below is my family’s recipe for Bean Salad. We call it Four Bean Salad. It could also be called Four Generation Bean Salad as it is the recipe my grandmother used, the one my mother and I use and the one my daughters now use. Anyone of us could say, “I’m going on a picnic and I’m going to bring a really good Bean Salad”. Enjoy!

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Four Bean Salad

  • Servings: 10
  • Difficulty: Easy
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Ingredients

  • 2 (14.5 oz) cans cut green beans
  • 1 (14.5 oz) can cut wax beans
  • 1 (15.5 oz) can kidney beans
  • 1 (15.5 oz) can garbanzo beans
  • 1 (4 oz) jar diced pimientos
  • 1 small sweet onion, thinly sliced
  • 1 green bell pepper

Dressing:

  • 2/3 cup cider vinegar
  • 1/3 cup salad oil
  • 3/4 cup granulated sugar
  • 1 tsp kosher salt
  • Ground black pepper to taste

Directions

  1. Rinse and drain garbanzo beans and kidney beans. Drain green beans and wax beans. Place in a large bowl and add pimientos, sliced sweet onion and bell pepper.
  2. In a small bowl, combine vinegar, salad oil, sugar, salt and pepper; whisk to combine. Drizzle over prepared beans and vegetables; toss to coat.
  3. Store in air-tight container in the refrigerator for six hours or overnight, stirring from time to time.

Recipe Compliments of cookbooklady.com