Many Bean Salad
Serves 10
Recipe By: Bob Pastorio
2/3 cup brown sugar
1/2 cup cider vinegar
1/3 cup pineapple juice
2 teaspoons corn starch
1/2 teaspoons ground cinnamon
1/4 teaspoons ground nutmeg
pinch ground cloves
1/4 teaspoons ground pepper
3 cup cooked beans -- drained
1 cup cooked brown rice
1 cup cooked corn kernels
1/4 cup each -- minced and sauteed: onion, green pepper
1/2 cup chopped apple
1/2 cup pineapple chunks (with juice)
Combine first 8 ingredients in a saucepan, mix well and bring to a boil,
stirring. Reduce heat and simmer for three minutes. Combine remaining
ingredients and pour dressing over. Stir to mix. To serve hot, warm over
low heat gently stirring occasionally.
Variations: Serve garnished with sliced apples, pears, peaches,
pineapple. Sprinkle chives on top for pretty green accents. Scatter
maraschino cherries on top.
8 to 10 servings
Recipe Notes
The more kinds of beans the prettier. This one works both hot or
cold. I use four kinds, Black, Navy, Kidney and Pinto. The sweet and
sour dressing is tasty.
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