BEAN SALAD

RECIPE AND PHOT SUBMITTED BY Judith Parady Rice

This is a bean salad I made for the deaf ministry’s luncheon today.I made one last mo., and they requested it again.:)

The first thing I do is make the sauce,1/2 cup olive oil, 1/2 cup veg. oil,1/2 cup white sugar,most of the time I use white vinegar.1/2 c.and more if needed ,and 2 tsp.dijon mustard.I heat and stir till sugar is dissolved. Let cool.

Add 1 tsp.( or more) sea salt , 1 tsp pepper, 1 clove fresh crushed garlic, 1 tsp.celery seed.

Chop red, green and yellow peppers fine.

About 1/3 of each.1/2 cup fresh parsley,and 6 sprigs cilantro.3 cans each of green beans,yellow beans, Kidney beans, and 2 garbonzo beans.1/2 llg red onion chop fine,2 lg stalks celery -chopped fine,and 1 cup sliced mushrooms.

I stem them and cut stem into thin wedges..

Put in Large bowl and toss. marinate overnight,Add enough vinegar till you get that “little” bite.

I also add just a dash of Toneys seasoning,

Wrap good with Saran and chill overnight.

I stir it good the following am, let set a few more hrs, then put in serving dish, and decorate with Cilantro, fresh parsley, and tiny sweet peppers.

I cut the peppers in quarters. re wrap and chill till serving.

Check in the morning to see if you need more salt or vinegar.