Two Bean Salad with Mustard Dressing

Bean mixtures are marinated in separate bowls until serving time.

• Mustard Dressing, below
• 20 ounces frozen lima beans, cooked and drained
• 2 tablespoons grated onion
• 2 cans (15 to 16 ounces each) red kidney beans, drained
• 1/2 cup chopped celery
• 1 teaspoon garlic salt
• 1 teaspoon Worcestershire sauce
• 1 head lettuce, shredded or torn into pieces
• 1 can (8 to 9 ounces) ripe olives, drained
• 1 cup thinly sliced raw carrots or matchstick cut carrots

Prepare Mustard Dressing, below. Place cooked lima beans in a medium bowl; add onion and 1/4 cup of the mustard dressing. Cover and refrigerate for at least 1 hour to chill thoroughly.

Place drained kidney beans in a bowl. Stir in celery, garlic salt, Worcestershire sauce, and 1/4 cup of the mustard dressing. Cover and refrigerate for at least 1 hour to chill thoroughly.

Place shredded lettuce in a large bowl. Spoon lima bean and kidney bean salads in two piles over lettuce. Place ripe olives in a row between beans then arrange carrot slices or matchstick pieces around edge. Serve salad with remaining mustard dressing.

Mustard Dressing

• 3/4 cup vegetable oil
• 1/3 cup vinegar
• 1 tablespoon prepared mustard
• 1 teaspoon salt

Combine dressing ingredients in jar or container with tight fitting cover. Shake well to blend. Makes about 1 cup of mustard dressing.