Jackson Family Recipes

Three Bean Salad

Ellen Jackson

Drain all beans. Put in large bowl.

Mix the following in a small bowl.

Pour over beans. Cover and let stand overnight in refrigerator.

For a non-fat dressing:

Add 1 Tbs cornstarch to vinegar and sugar and bring to a boil. Add 1 tsp salt, 1/2 tsp dry mustard, 1/2 tsp basil, 1 tsp dry parsley, and 1/8 tsp pepper. Cool 5 min and pour over vegetables. Cover and refrigerate.