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Show : FROZEN BEANS STAR IN SUMMER SALAD In Spain and other Mediterranean countries, a popular addition to summer buffet supper menus is an elaborate salad platter offering offer-ing a dozen or more varieties of marinated beans. American hostesses have adapted the custom, finding the colorful, hearty salad a perfect accompaniment for meat, seafood and poultry cooked outdoors over coals. Frozen beans are ideal for the salad because they retain their Bright natural color and eliminate tedious preliminary preparation. prepara-tion. Whether tossed or arranged as illustrated in orderly rows, the green and yellow beans make a most pleasing color and flavor combination. Three Bean Salad 2 packages (9 ounces each) frozen cut green beans 2 packages (9 ounces each) frozen cut wax beans 2 packages ( 10 ounces each) frozen Fordhook lima beans 13 cup frozen chopped onion 13 cup frozen chopped green pepper 34 cup olive oil 1 clove garlic, minced 12 cup cider vinegar 1 teaspoon salt 14 teaspoon pepper 12 teaspoon sugar 12 cup chopped pimiento 1 head Boston lettuce Cook beans according to package directions, cooking each variety separately to retain flavor distinction. Drain. Place in three refrigerator bowls. Mix together remaining ingredients except pimiento and lettuce. Pour a third of the dressing over each of the cooked beans; mix lightly. Cover and chill several hours or overnight. When ready to serve, line a salad bowl or platter with lettuce leaves. Spoon marinated beans into the bowl or onto the platter in three rows. Outline rows with chopped pimiento. If desired, toss the three types of beans together just before serving and garnish top with chopped pimiento. Makes 8 servings. |