Here is another tried and trusted recipe for your Memorial Day weekend feasts...

Italian Bean Salad

• 1 6-oz. envelope Italian dressing mix
• 1/4 cup cider vinegar
• 1 9-oz. package frozen green beans, cooked, drained. (What I do is put them in a colander, defrost with warm to hot water, shake and drain until moisture is removed...no cooking..they are more al'dente this way)
• 1 16-oz can chick peas, drained
• 1 7-oz can pitted ripe olives, drained
• 1 cup sliced celery
• 1 small red onion, thinly sliced
• 1/2 cup mayonnaise

In a medium bowl stir together dressing mix and vinegar.  Add next five ingredients; toss to coat well.  Cover; chill overnight.  Just before serving, toss salad with mayonnaise.  Makes 6 - 8 servings.


Enjoy.

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