Frito and Chili Bean Salad

Here is the salad for the week....

Frito and Chili Bean Salad
Lynda Faye

1 medium head lettuce
1 medium onion, chopped
3 medium tomatoes, diced
1 can chili beans
1 package corn chips, crumbled

Chop lettuce and add onions and tomatoes. Heat beans. Toss salad , add corn chips and pour heated beans all over all. Toss until blended.

Four-Bean Salad

This would also be good for Christmas or that picnic come Spring/Summer time, or maybe during a warm day in the winter.

Four-Bean Salad
Mrs. Marvin Custer

1 1-pound can green beans, drained
1 1-pound can cut yellow wax beans, drained
1 1-pound can red kidney beans , drained
1 1-pound can Lima beans, drained
1 medium green pepper, thinly sliced in rings
1 medium onion, thinly sliced and separated into rings

Combine all ingredients

DRESSING

1/2 cup sugar
1/2 cup wine vinegar
1/2 cup salad oil
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon dried tarragon leaves
1/2 teaspoon basil leaves
2 teaspoons parsley , snipped

Combine all ingredients and drizzle over vegetables. Cover and marinade several hours or overnight. Before serving stir and drain. Serves 12.

Three bean Salad

I know it is really not bean salad weather here now, but keep this recipe for future use...summer picnics.

Three Bean Salad
Mrs. Charles Goebel

1 No. 303 can kidney beans, drained
1 No. 303 can yellow wax beans, drained
1 No. 303 can green beans, drained
1/2 cup onion, sliced
1 green pepper, sliced

Combine all ingredients

Dressing

1/2 cup vinegar
1/2 cup salad oil
1/2 cup sugar
1 teaspoon salt
1/4 teasapoon pepper

Mix and pour over bean mixture. Marinate overnight in refrigerate before serving.