Four-bean salad

I wonder if you could cook spiral pasta and add it to the bean mixture?

Donna

"Dieter Zakas" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi, group!

Made a simple, delicious four-bean salad the other day, with an acidic
dressing. It was a variation on what my mother typically makes.

1 can (15.5 ounces) red kidney beans
1 can (15.5 ounces) cannellini beans
1 can (15.5 ounces) roman beans
1 can (15.5 ounces) dark red kidney beans
Lemon juice
White vinegar

Drain the beans in a colander and rinse them off with cold water, and
transfer them to a bowl.

When they're all in the bowl, using a suitable utensil (e.g., a slotted
spoon) carefully mix the beans. Transfer this mixture to a suitable
plastic
storage container.

Then, measure out a desired proportion of the lemon juice and vinegar (I
did
it in equal parts) and add to the bean salad.

The salad tastes best if allowed to sit at least one day in the
refrigerator.

NOTE: A drained 15.5-ounce can of beans is roughly equal to 2 ounces of
dry
beans, so these could be used, too.

Dieter Zakas

In article <[email hidden]>, Dieter Zakas

Quoted message said:

Hi, group!

Made a simple, delicious four-bean salad the other day, with an acidic
dressing. It was a variation on what my mother typically makes.

1 can (15.5 ounces) red kidney beans
1 can (15.5 ounces) cannellini beans
1 can (15.5 ounces) roman beans
1 can (15.5 ounces) dark red kidney beans
Lemon juice
White vinegar

Like a little variation, try kidney beans, cut green beans, cut yellow
(wax) beans, baby limas and garbanzos. Add some chopped green onions,
vinegar and/or lemon juice and some sugar if you want to sweeten the
tartness.

You've got 5-bean with some shape-shifting.

"Stark" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, Dieter Zakas

Quoted message said:

Hi, group!

Made a simple, delicious four-bean salad the other day, with an acidic
dressing. It was a variation on what my mother typically makes.

1 can (15.5 ounces) red kidney beans
1 can (15.5 ounces) cannellini beans
1 can (15.5 ounces) roman beans
1 can (15.5 ounces) dark red kidney beans
Lemon juice
White vinegar

Like a little variation, try kidney beans, cut green beans, cut yellow
(wax) beans, baby limas and garbanzos. Add some chopped green onions,
vinegar and/or lemon juice and some sugar if you want to sweeten the
tartness.

You've got 5-bean with some shape-shifting.

Or try an "Oriental One-bean salad" - blanched green bean with rice vinegar,
sesame oil, minced ginger, coarse pepper and salt. For a two-bean add
blanched wax bean.

On Tue 25 Jan 2005 05:40:37a, Stark tittered and giggled, and giggled and
tittered, and finally blurted out...

Quoted message said:

In article <[email hidden]>, Dieter Zakas

Quoted message said:

Hi, group!

Made a simple, delicious four-bean salad the other day, with an acidic
dressing. It was a variation on what my mother typically makes.

1 can (15.5 ounces) red kidney beans
1 can (15.5 ounces) cannellini beans
1 can (15.5 ounces) roman beans
1 can (15.5 ounces) dark red kidney beans
Lemon juice
White vinegar

Like a little variation, try kidney beans, cut green beans, cut yellow
(wax) beans, baby limas and garbanzos. Add some chopped green onions,
vinegar and/or lemon juice and some sugar if you want to sweeten the
tartness.

You've got 5-bean with some shape-shifting.

And to all that I would also add a little diced celery, some bits of
pimiento, and a few teaspoons of olive oil, just to give a bit of a sheen
to the beans.

Wayne

I also use chopped green pepper, chopped red pepper, canned pimento and
sliced purple onions for color.

I haven't made my four-bean salad in ages. I got my recipe from
"Progressive Farmer" in the 70s.

This thread is making me hungry.

Donna

..
"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 25 Jan 2005 05:40:37a, Stark tittered and giggled, and giggled and
tittered, and finally blurted out...

Quoted message said:

In article <[email hidden]>, Dieter Zakas

Quoted message said:

Hi, group!

Made a simple, delicious four-bean salad the other day, with an acidic
dressing. It was a variation on what my mother typically makes.

1 can (15.5 ounces) red kidney beans
1 can (15.5 ounces) cannellini beans
1 can (15.5 ounces) roman beans
1 can (15.5 ounces) dark red kidney beans
Lemon juice
White vinegar

Like a little variation, try kidney beans, cut green beans, cut yellow
(wax) beans, baby limas and garbanzos. Add some chopped green onions,
vinegar and/or lemon juice and some sugar if you want to sweeten the
tartness.

You've got 5-bean with some shape-shifting.

And to all that I would also add a little diced celery, some bits of
pimiento, and a few teaspoons of olive oil, just to give a bit of a sheen
to the beans.

Wayne

In article [email hidden], Donna at [email hidden]
wrote on 1/25/05 4:05:

Quoted message said:

I wonder if you could cook spiral pasta and add it to the bean mixture?

Donna

<snip recipe>

I suppose so, but you'd get a "screwy" salad...or one that's, um, twisted.
:-)

Dieter Zakas

Donna said:

I wonder if you could cook spiral pasta and add it to the bean

mixture?

Quoted message said:

Donna

I bet that would scare the bajeebies out of the Atkins people.