Janet Groene’s
Bean Salad for Two
15-ounce can light kidney beans, drained and rinsed
Large rib celery, diced
Half a small green bell pepper, diced
1/4 cup pickle relish
1 tablespoon each vinegar and olive oil
Shredded lettuce (optional)
Toss everything together lightly and chill. Serve as is or on a bed of shredded lettuce. Serves two.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com
No comments:
Post a Comment