Recipe - Cauco Bean Salad

2 cup Cooked Great Northern or
small white beans
2 cup Cooked or canned dark or
light red kidney beans
2 cup Canned or cooked garbanzos
1 One half cup French; Italian or
Vinaigrette dressing;
(bottled or homemade) (1
One half to 2)
Salt and coarse black pepper
Tomato wedges
Onion rings

Drain beans, mix together lightly, Cover with dressing. Refrigerate for
several hours. When ready to serve, mix again. Taste and add more
seasonings or a little vinegar if needed. Serve in a large bowl and garnish
with tomato wedges and onion rings. Yields: 8 to 10 servings.
Posted to recipeludigest Volume 01 Number 455 by "Diane Geary."
diane@keyway.net on Jan 5, 1998