Bean Salad

Louise Notley

Oakville, Canada

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Ingredients:

1 tin of each type of beans, rinse well and drain

(kidney beans, navy beans, black beans)

2 cups of cooked string beans.

1 tin of pineapple cut in peaces and drained.

Chop /dice small:

1 medium to large sweet onion (Vidalia or red)

1 large red sweet pepper

3 to 4 tablespoons of coriander leaves

Optional: pine nuts, pecan or walnuts, sunflower seeds.

Vinagrette:

1/3 cup of vegatable oil ( do not use olive oil )

1/3 cup of red wine vinager

2 tablespoons of fine sugar

¼ fresh lime juice

Grated zest of one lime ( very important ingredients)

½ teaspoon of salt.

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Procedure:

Coriander and lime are very important ingredientes in this recipe.

Do not omit this two ingredients.

Toss all of the above ingredients togeher into a large bowl, then add the vinagrette and let it pickle at least 6 hours for the best flavor.

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