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Cauco Bean Salad

2 c Cooked Great Northern or small white beans
2 c Cooked or canned dark or light red kidney beans
2 c Canned or cooked garbanzos
1 1/2 c French; Italian or Vinaigrette dressing; (bottled or homemade) (1 1/2 to 2)
Salt and coarse black pepper
Tomato wedges
Onion rings


Drain beans, mix together lightly, Cover with dressing. Refrigerate for several hours. When ready to serve, mix again. Taste and add more seasonings or a little vinegar if needed. Serve in a large bowl and garnish with tomato wedges and onion rings. Yields: 8 to 10 servings.




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