Psychedelic Salad Print
1/2 cup red lentils
1 cup water
1/2 cup sugar
1/2 cup wine vinegar
1/2 cup olive oil or salad oil
1 tsp salt
1/2 tsp celery salt
1 (15oz) can garbanzo beans (chickpeas), drained
1 (15oz) can French style green beans, drained
1 (15oz) can dark kidney beans, drained
1/2 cup chopped celery
1 small red pepper, diced
1 small green pepper, diced
1/4 cup choppe donion

Cook lentils in water for 5 minutes. Drain.
Mix sugar, vinegar, oil, salt and celery salt together.
Add all ingredients to the vinegar - oil mixture.
Let stand for 2 hours in the refrigerator to blend flavors.
This salad will last for several weeks.

Serves 8 to 10.
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