Bean Salad Aspic

12 oz. lemon gelatin
2 2/3 cups boiling water
30 oz. spaghetti sauce
4 Tbsp. vinegar
2 (15 oz.) cans garbanzo beans, drained
2 (15 oz.) cans kidney beans, drained
1 cup finely chopped celery
1 cup finely chopped green pepper
1 can Shrimp

Dissolve the gelatin in boiling water and add spaghetti sauce and vinegar. Chill until partially set then fold in remaining ingredients. Chill until firm.

Serves 16

Bean Salad Aspic printer friendly version located here.
Click Back to return.