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Cold Bean Salad 

It's hot outside, so here is an easy recipe that requires no ovens, stoves,
or flames of any kind.  Submitted from a reader in California, he suggests serving
this salad with a strong bread and wine.  Enjoy!


2 cans (15 oz.) or fresh equivalent of Italian green beans, cut into 3/4 inch pieces
1 medium yellow sweet pepper, cut into 1" thin strips
1 med. tomato, diced
2 cups chopped fresh cauliflower

1 teaspoon fresh basil leaves, minced
1/2 tsp. lemon pepper
1/4 tsp. garlic bits
1/2 tsp. Italian parsley, minced
4 Tbsp. of Robusto or other medium Italian dressing,
3 Tbsp. sour cream 


Combine main ingredients, draining canned beans before placing into salad bowl.  

Mix well

Add the Italian dressing into the mixture, followed by the sour cream and 
lastly the spices, remixing each time.

Refrigerate for 10-15 minutes if desired.