Project Description

Recipe Ingredients:

  • 3 cups cooked*, drained garbanzo beans or two 16-oz. cans, drained

  • 3 cups cooked*, drained red kidney or pink beans or two 16-oz. cans, drained

  • 2 cups cooked*, drained white large lima beans or one 16-oz. can, drained

  • 2/3 cup sugar

  • 2 tablespoons corn starch

  • 1 teaspoon onion salt

  • 1/4 teaspoon white pepper

  • 1/8 teaspoon garlic powder

  • 2/3 cup vinegar from sweet pickles

Instructions

Thoroughly mix dry ingredients in a saucepan. Add 1/2 cup cold water; stir until smooth. Gradually stir in 1-1/2 cups boiling water. Boil, stirring, 2 to 3 minutes, until thick and clear. Blend in vinegar. (If sweet pickle vinegar runs short, add wine vinegar to make right measure.) Add the dressing, hot or cold, to the beans and mix gently. Taste; add salt if needed. Cover and chill overnight or longer. At serving time drain off excess dressing, empty beans into a deep platter, and garnish with lettuce, sliced tomatoes, and onion rings. Makes 8 to 10 servings.

*For best results, soak and cook dry beans by preferred method.