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| What You Need: |
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6 cups cold, cooked dried white beans (navy or pea)
1 cup diced green pepper
1 cup diced sweet red pepper or pimento
1 cup diced onions
˝ cup chopped fresh parsley
1 teaspoon dried oregano
Salt, pepper to taste
1 cup olive oil
˝ cup wine vinegar
1 cup black olives
1 cup stuffed green olives
2 jars marinated artichoke hearts, drained
4 hard-cooked eggs, shelled and cut into wedges
24 thin salami slices, rolled into cornucopias
3 cans (6˝ or 7 ounces each) tuna fish, drained and flaked
2 cups pickled mushrooms
3 cups cherry tomatoes, washed and stemmed
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| How To Cook: |
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1. Combine first six ingredients in a large bowl.
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2. Season with salt and pepper.
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3. Add oil and vinegar. Mix well.
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4. Refrigerate 24 hours to blend flavors.
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5. To serve, spoon bean mixture into center of an extra-large platter.
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6. Surround with remaining ingredients, arranging them attractively.
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