1/2 cup Idaho Red Beans 1/2 cup Idaho Pinto Beans 1/2 cup Great Northern Beans 3/4 cup Celery 1/2 cup Sliced radishes 1/2 cup Sliced cucumber 1/4 cup Sliced green onion 1/4 cup Olive or salad oil 2 Tablespoons Lemon juice 1 Tablespoon Tarragon vinegar 1/2 teaspoon Salt

Soak and cook beans according to directions. Drain and cool beans. Combine beans and vegetables. Beat together oil, lemon juice, vinegar, garlic and seasonings. Pour dressing over beans and toss to coat thoroughly. Chill for 2 hours. Serve on lettuce-lined plate garnishing with skewered cold meat and vegetables.

Idaho Bean Commission P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias>