MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Multi-Bean Salad
 Categories: Bean, Salads
      Yield: 8 Servings
 
MMMMM--------------------------MARINADE-------------------------------
    1/2 c  Vinegar; (cider or wine)
    3/4 c  Mixed olive and safflower
           -oil
    1/2 ts Salt; up to 1 ts
           Lots of fresh black pepper
           A few dashes of marjoram or
           -oregano
    1/2 ts Basil
      3 cl Garlic; crushed
      1 tb Dry red wine
    1/2 lg Lemon; rind and juice

MMMMM----------------------------BASE---------------------------------
      5 c  Cooked beans
    1/2 c  Scallions; chopped
    1/2 c  Red onion; finely minced
           Fresh parsley; chopped

MMMMM----------------------GARNISH OPTIONS---------------------------
           Cheese; grated
           Tomatoes
           Olives
           Eggs
 
  Make this one whole day ahead of time.
  
  This recipe calls for 5 cups of cooked beans. Any kind of beans will
  do, but it's extra nice if you use several different kinds and one of
  those is steamed whole green beans. If you are starting from scratch
  with dry beans, begin soaking them the night before. Don't mix the
  different kinds of beans until after they are cooked, because cooking
  times vary. You don't want them too crunchy or too mushy. Cook them
  in plenty of water (except for the green beans, which should be
  cooked in as little water as possible) and test them periodically.
  
  How to gauge amounts: You can safely expect the amounts of dry beans
  to double after they're soaked and cooked. You can marinate hot beans
  and cool, then chill, them in marinade. They'll really absorb the
  flavors this way.
  
  Combine all of the marinade ingredients. Pour marinade over the base
  ingredients and gently mix. Chill. Optionally garnish as desired.
  
  Recipe by Moosewood Cookbook
 
MMMMM