Beet and Bean Salad

Ingredients

• 1/2 cup of small kidney beans
• 1 pt. of tender string beans
• 4 large or 6 small red beets
• pour a French dressing over all
• Edge with white 'heart' lettuce leaves

Method

1. 1

   Boil kidney beans until soft.

2. 2

   Cook tender string beans cut into inch lengths.

3. 3

   Boil red beets until tender.

4. 4

   Let all get cold.

5. 5

   Dice the beets.

6. 6

   In the center of a glass dish heap the beets, next the white, and as an outer circle, the green beans.

7. 7

   Edge with white heart lettuce leaves, and pour a French dressing over all.

8. 8

   If using dried white beans, soak them for 6 hours before boiling.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 304. The excerpt below is the record exactly as published.

BEET AND BEAN SALAD.— Boil H a cup of small kidney beans. There should be a cup when cooked. Cook until soft, a pt. of tender string heaps, cut into inch lengths. Boil tender, 4 large or 6 small red beets. Let all get cold. Dice the beets. In the Center of a glass dish heap the beets, next the white, and as an out ■ circle, the green beans. Edge with white "heart" lettuce leaves, and pour a French dressing over all

Cook this with the app: pantry check, scaling, and the assistant.