The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
The Times 


Four-Bean Salad


There is a story behind this recipe that is more of a “here is what you start with” recipe.

My friend, we shall call him Fred, and his wife, we will call her Shirley, shared this over conversation. For reasons we won’t get into, their real names can’t be used in the newspaper.

Fred was eating lunch one day, and after a comment from me, told me what was in his lunch (that he could remember). In the conversation, he told me Shirley roasted the beans, except for the kidney beans.

That had me intrigued, as I had not heard of roasting garbanzo beans or any other beans. I wrote down the...

For access to this article please sign in or subscribe.


Reader Comments


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2017