Calico Bean Salad

Recipe Ingredients

1 cup	160g / 5.6oz	Dried black beans
1 cup	160g / 5.6oz	Dried red beans
1 cup	160g / 5.6oz	Dried white beans
4 tablespoons	60ml	Red wine vinegar
2 teaspoons	10ml	Olive oil
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Sugar
1 teaspoon	5ml	Lemon juice
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Cayenne pepper
1		Red bell pepper - thinly sliced
1		Scallions - thinly sliced
6		Lettuce leaves - preferably Boston

Recipe Instructions

Soak beans separately in small bowls for 4 hours or overnight; drain.

Cook in separate pots, covering each with 2 inches of fresh cold water. Bring to a boil, reduce heat, and simmer, covered, until barely tender, about 1 hour. Don't overcook. Drain and cool beans by plunging them in cool water to prevent the skins from splitting.

Drain and set aside.

Just before serving, combine onion, vinegar, oil, salt, sugar, lemon juice, black pepper, and cayenne pepper in a large bowl; mix well.

Add beans, red pepper, and scallions; toss to blend. Divide among four lettuce-lined plates.

Source:
January 1994 Veggie Life Magazine

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