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Mexican Bean Salad

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“A zesty, hearty salad. To save time, canned beans rinsed and very well drained may be used. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in the preparation time.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash beans and soak in water overnight; drain and discard water.
  2. Add the two quarts of water and 1/2 teaspoon salt; cook until tender but not broken.
  3. Drain and chill.
  4. Mix lightly with celery, onion and nuts.
  5. Blend oil, lemon juice, paprika or chili powder and remaining salt and pour over salad.
  6. Serve on lettuce leaves.

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