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RECIPE OF THE WEEK #422

Sweet and Sour Bean Salad

3 lbs fresh cut green beans
1 can garbanzo beans (optional)
1 jar pimentos, drained and diced
1 clove garlic, crushed
1 teaspoon salt
1 red onion, peeled, sliced and separated into rings
½ cup tarragon vinegar
½ cup cider vinegar
2/3 cup sugar
½ cup corn oil
1 tablespoon chopped fresh dill
Black pepper to taste

Cook green beans in boiling salted water until crisp tender. Drain, blanch quickly in cold water, then cool

Drain and rinse canned garbanzo beans. Combine in large bowl with pimentos, green peppers and onions.

Combined dressing ingredients in glass jar, cover and shake well blended. Pour over salad and mix well.

Taste and add more salt and pepper if needed. Refrigerate overnight or several days.

At serving time, heap into a shallow bowl.

Makes 8-10 servings