Serves 8 to 10
With its roots in the American Midwest, one of the most typically American salads, aside from potato that is, is the bean salad. There are of course about as many recipes as there are people who have ever taken it to a Church social of pot-luck picnic. This is but one version and I think you will like it.
1 cup mayonnaise or favorite commercial brand
1 cup favorite chunky stile salsa
1/4 cup sweet pickle relish
2 tablespoons of capers
3 or 4 cloves of garlic, minced
About 1 cup each pre cooked or canned
Kidney beans
Pinto beans
Garbanzo beans
Black eyed peas
Small lima beans
About 2 cups of blanched green beans that have been cut into 1 inch pieces
2 to 3 stalks of celery, diced
1 large sweet purple onion, diced
2 to 3 green onions, chopped including the greens
1 large dill pickle, chopped small
¼ cup chopped fresh cilantro
Fresh coarse ground black pepper to taste
Salad greens
Mix mayonnaise, salsa, capers and garlic together and set aside. Put all remaining ingredients into a large serving bowl and toss lightly with as much of the dressing as is needed. Season to taste with salt and pepper. Serve on a bed of fresh greens.
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