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Bean Salad Francaise
1/2 c Idaho Red Beans
1/2 c Idaho Pinto Beans
1/2 c Great Northern Beans
3/4 c Celery
1/2 c Sliced radishes
1/2 c Sliced cucumber
1/4 c Sliced green onion
1/4 c Olive or salad oil
2 tb Lemon juice
1 tb Tarragon vinegar
1/2 ts Salt
Freshly ground black pepper
Skewered cubed cold meat
Skewered cubed vegetables
Soak and cook beans according to directions. Drain and cool beans.
Combine beans and vegetables. Beat together oil, lemon juice,
vinegar, garlic and seasonings. Pour dressing over beans and toss to
coat thoroughly. Chill for 2 hours. Serve on lettuce-lined plate
garnishing with skewered cold meat and vegetables. Makes 6 servings.
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