Marinated Three-Bean Salad by www.country-cooking.com
1 pound green beans -- Blanched
1 pound wax beans -- Blanched
2/3 cup salad oil
1/3 cup red wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon rosemary
1 teaspoon dry mustard
1/4 teaspoon pepper -- grated
2 cans red kidney beans -- 15 oz cans
blanch beans, in bowl whisk oil, vinegar and spices. add beans and cover, refrigerate for at least 6 hours.
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