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Thursday, April 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Berry Elliott - Click for Website
THREE-BEAN SALAD
Contributed by:
Ingredients:
  • 1 (8 oz.) can kidney beans
  • 1 (8 oz.) can navy beans
  • 1 (8 oz.) can green beans
  • 1 red onion, sliced thinly
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup distilled white vinegar
  • 1 tsp. celery seed
  • 1 TBS olive oil
  • 1 TBS lemon juice
  • 1 tsp. honey
Drain beans; put in large bowl.
Put the rest of the ingredients in a separate bowl and mix well. Pour this mixture over the beans; toss to coat thoroughly. Cover and refrigerate for at least 6 hours or overnight. Serve over a bed of lettuce.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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