Recipe of the Week
Two beans and wild asparagus salad
Courtesy of
Jackie Clay

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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.

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