Crisp Winter Salad
Don't take the name of this recipe too literally. This interesting blend of beans and cabbage is versatile and can be served throughout the year. It's great for picnics yet makes an ideal side dish when served with corned beef or Polish sausage.
1 24-ounce jar Randall Pinto Beans, drained
4 cups shredded cabbage
2 tablespoons chopped onion
1/2 teaspoon celery seed
1/2 teaspoon salt
3 tablespoons vinegar
1/2 cup mayonnaise
1 hard-boiled egg, sliced
Reserve 1/4 cup pinto beans.
In a large bowl combine remaining beans, cabbage and onion.
Add celery seed, salt, vinegar and mayonnaise.
Toss thoroughly and chill.
Garnish with egg and reserved beans.
6 servings
To lower cholesterol and fat content feel free to use your favorite brand of "lite" mayonnaise. When using the larger 48-ounce jar, simply double all recipe ingredients following the same preparation instructions.