Spanish Bean Salad

Name: Spanish Bean Salad
Ingredients: One cup Spanish beans cooked tender; chop sweet green pepper, one-fourth cup; tablespoon each of onion; ripe sweet pepper; parsley; cucumber; serve with Spanish dressing No. 1

From California Mexican-Spanish cook book, 1914

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 1. The excerpt below is the record exactly as published.

Spanish Bean Salad One cup Spanish beans cooked tender, small pink (canned red kidney beans will do); chop sweet green pepper, one-fourth cup, tablespoon each of onion, ripe sweet pepper, parsley and cucumber, mix with beans, serve with Spanish dressing Xo. 1

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