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American pioneer families moving westward relied heavily on dried beans to make well-seasoned winter salads. This is one of the best old-time recipes.
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What You Need:
(To Serve: 4 - 6)
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3 cups cold, cooked or canned kidney beans, drained
1 medium-sized onion, peeled and chopped
1 medium-sized green pepper, cleaned and chopped
1 cup diced, peeled cucumber
½ cup salad dressing
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
Salt, pepper to taste
Crisp lettuce leaves, washed and dried
2 hard-cooked eggs, shelled and sliced
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Translate this recipe:
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| How To Cook: |
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1. Combine beans, onion, green pepper, and cucumber in a large bowl.
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2. Mix together salad dressing, vinegar, Worcestershire sauce, salt, and pepper; add to bean mixture.
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3. Refrigerate 1 hour or longer to blend flavors.
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4. Serve on lettuce leaves, garnished with egg slices.
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