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Wednesday, September 5, 2012

Bean Salad, Light and Simple

Janet Groene’s
Bean Salad for Two
15-ounce can light kidney beans, drained and rinsed
Large rib celery, diced
Half a small green bell pepper, diced
1/4 cup pickle relish
1 tablespoon each vinegar and olive oil
Shredded lettuce (optional)

    Toss everything together lightly and chill. Serve as is or on a bed of shredded lettuce. Serves two. 

See more of Janet Groene's RV-ready recipes at

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