Hi, group!

Made a simple, delicious four-bean salad the other day, with an acidic
dressing. It was a variation on what my mother typically makes.

1 can (15.5 ounces) red kidney beans
1 can (15.5 ounces) cannellini beans
1 can (15.5 ounces) roman beans
1 can (15.5 ounces) dark red kidney beans
Lemon juice
White vinegar

Drain the beans in a colander and rinse them off with cold water, and
transfer them to a bowl.

When they're all in the bowl, using a suitable utensil (e.g., a slotted
spoon) carefully mix the beans. Transfer this mixture to a suitable plastic
storage container.

Then, measure out a desired proportion of the lemon juice and vinegar (I did
it in equal parts) and add to the bean salad.

The salad tastes best if allowed to sit at least one day in the
refrigerator.

NOTE: A drained 15.5-ounce can of beans is roughly equal to 2 ounces of dry
beans, so these could be used, too.

Dieter Zakas