ITALIAN BEAN SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gonzales Estate in Crandall, Texas in 1980. 2 cups dried cannelloni beans 1 tablespoon red wine vinegar 1 tablespoon minced garlic 1 teaspoon minced rosemary 4 tablespoons minced red onion 1 tablespoon olive oil Rinse beans then place in pot with water to cover by 2 inches. Bring to boil then partly cover and simmer for 2 hours. Let cool then stir in vinegar, garlic, rosemary, olive oil and onion. Serve at room temperature or chill for one hour.

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