*  Exported from  MasterCook  *
                          Four-Bean Salad (Deane)
 Recipe By     : Donna Deane, LA Times 07/29/98 (wed)
 Serving Size  : 8    Preparation Time :0:30
 Categories    : Salads                           Lowfat
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         yellow beans -- cut
                         into 2-inch pieces
      1/2  pound         green beans -- cut
                         into 2-inch pieces
    8 3/4  ounces        cooked red kidney beans -- drained and rinsed
                         under cold water
    8 3/4  ounces        cooked garbanzo beans -- drained
      1/2  cup           coarsely chopped onion
      1/4  cup           chopped red bell pepper
    1      cup           water
    1      cup           vinegar
      3/4  cup           sugar
    1      teaspoon      salt
    1      teaspoon      mustard seeds
    1      teaspoon      celery seeds
    1                    bay leaf
    1                    clove
      1/8  teaspoon      red pepper flakes
 Cook yellow beans and green beans in salted boiling water to cover until
 tender, about 20 minutes. Drain.
 Combine yellow beans, green beans, kidney beans and garbanzo beans in bowl
 and toss. Stir in onion and bell pepper.
 Combine water, vinegar, sugar, salt, mustard seeds, celery seeds, bay leaf,
 clove and red pepper flakes in saucepan and bring to boil over medium-high
 heat. Reduce heat and simmer 5 minutes. Remove from heat and let stand
 until warm. Strain. Pour over beans in bowl. Cover and refrigerate
 overnight. Serve as salad or relish.
 [8 (1/2-cup) servings. Each serving: 154 calories; 497 mg sodium; 0
 cholesterol; 1 gram fat; 36 grams carbohydrates; 4 grams protein; 2.31
 grams fiber]
 Notes: The sweet-and-sour flavor of cold pickled vegetables makes for a
 light-tasting salad. Letting the dressing cool to room temperature after
 simmering and before straining brings out the full flavor of the spices. I
 prefer this salad chilled and served with sandwiches, grilled beef, pork or
 poultry.  SOURCES. Recipe taken from “Low-Fat Cooking: Bean Me Down,” By
 Donna Deane !We got this recipe from the LA Times. Mastercook editing by
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