Four-bean Salad


1 15 oz can cut green beans (not French-cut)

1 15 oz can yellow ("wax") beans

1 15 oz can red or kidney beans

1 15 oz can garbonzo beans

1 cup vegetable oil

1 cup apple cider vinegar

1/2 cup sugar

1 medium sweet onion, chopped or in half-rings

Drain beans and place in a bowl with onion. Mix vinegar and sugar with oil and add to beans. Mix thoroughly and refrigerate until served. Note that it is best if the onions can marinate in the oil/vinegar/sugar mixture for several hours in the refrigerator before mixing-in the beans.


Tomato Aspic

1 package lemon jello mix

1/2 tsp Salt

Dash Cayanne

Vegetable juice

4 oz canned shrimp

1 cup chopped, or thinly sliced, celery

1/2 cup grated caret

2 Tbls cider vinegar

Make jello according to jello directions, but instead of cold water/ice, add equivalent amount of vegetable juice. Mix in salt, vinegar, and cayanne. Let sit in refrigerator for about 2 hours (until partially set). Stir in remaining ingredients. Let gel.