Recipe of the Week
Two beans and wild asparagus salad
1/2 cup cut wax beans
1/2 cup canned red kidney beans or other red bean
1/2 cup cut asparagus spears
4 Tbsp. vegetable oil
4 Tbsp. vinegar
2 Tbsp. sugar or honey
Cook the vegetables until tender. Drain well.
Make dressing by mixing the oil, vinegar, and sugar. You may also add a bit of French dressing if you wish.
Toss vegetables with dressing and place, covered, in refrigerator to marinate well. Serve chilled.