Five-Bean Salad

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            FOOD FUNNY
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Patricia Snyder of Hersey, Michigan swears this is a true story:

I imagine there are those out there that wouldn't see the humor
in this situation, but my husband and I have been laughing about
this little event for some time now. We were out to dinner and I
had ordered a baked potato with my steak dinner. When the food
was delivered to the table, the waitress said to me, "When I cut
this potato open I noticed that it had a large rotten spot in it. I
wondered if you would like this potato or should I get you another
one?"

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            TODAY'S RECIPE
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This is my version of the classic three-bean salad and I don't
believe I've ever gone camping without a generous supply of this
family favorite. I have even been known to use bottled Italian salad
dressing to whip up a batch in record time.

Five Bean Salad

1 cup (250 ml) extra virgin olive oil
1/3 cup (80 ml) balsamic or red wine vinegar
1 Tbs (15 ml) Dijon-style mustard
2 cloves garlic, peeled and coarsely chopped
Salt and freshly ground pepper to taste
1 can (16 oz, 450 g) garbanzos (chick peas, ceci)
1 can (16 oz, 450 g) red kidney beans
1 can (16 oz, 450 g) black beans
1 can (16 oz, 450 g) green string beans
1 can (16 oz, 450 g) yellow wax beans
1 medium-sized onion, chopped
1/2 cup (125 ml) fresh parsley leaves, coarsely chopped

Combine the olive oil, vinegar, mustard, garlic, salt, and pepper
in a blender or food processor and process at high speed until
emulsified. In a large colander drain and rinse the canned beans.
Combine with the dressing and the onion and parsley in a large
bowl, tossing to mix ingredients thoroughly. Chill for at least 2
hours. Serves 8 to 12.
Received on Tue Jun 27 06:43:58 2006