Project Description

Recipe Ingredients:

  • 1/2 cup julienne carrots

  • 2 cups cooked*, drained red kidney or pink beans or one 16-oz. can, drained

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

  • 3 tablespoons each chopped green pepper and sliced celery

  • 1/2 cup oil

  • 2 tablespoons white wine vinegar

  • 1/4 teaspoon each sugar and salt

  • 1/8 teaspoon Italian dressing**

  • Dash pepper

  • Lettuce wedges

Cooking Steps

Cook carrots in boiling water about 3 minutes or only until crisp-tender; drain. Combine carrots, beans, green pepper and celery. Combine oil, vinegar, sugar, salt, Italian seasoning and pepper. Pour over bean-vegetable mixture; toss to combine. Refrigerate, covered at least 4 hours or overnight. Drain; reserve dressing. Serve with lettuce wedges; pass reserved dressing. Makes 6 servings.

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

**One-eighth teaspoon oregano or basil can be substituted.