|
| |
|
American pioneer families moving westward relied heavily on dried beans to make well-seasoned winter salads. This is one of the best old-time recipes.
|
| What You Need: |
|
|
|
3 cups cold, cooked or canned kidney beans, drained
1 medium-sized onion, peeled and chopped
1 medium-sized green pepper, cleaned and chopped
1 cup diced, peeled cucumber
˝ cup salad dressing
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
Salt, pepper to taste
Crisp lettuce leaves, washed and dried
2 hard-cooked eggs, shelled and sliced
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Combine beans, onion, green pepper, and cucumber in a large bowl.
|
2. Mix together salad dressing, vinegar, Worcestershire sauce, salt, and pepper; add to bean mixture.
|
3. Refrigerate 1 hour or longer to blend flavors.
|
4. Serve on lettuce leaves, garnished with egg slices.
|
|
|
|
|
|
|
|
