RECIPE OF THE MONTH:

With Independence Day coming up, here's a quick, easy recipe to make for those summer barbecues and family picnics.

FOUR-BEAN SALAD
1 15-ounce can wax beans
1 15-ounce can green beans
1 15-ounce can chick peas
1 15-ounce can red kidney beans
1 medium green pepper, cubed
1 medium Spanish onion, cubed.
3/4 cup white vinegar
1/2 cup tarragon or white-wine vinegar
1/2 cup olive oil
1/3 cup sugar
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 1/2 teaspoons mustard powder
Freshly ground black pepper, to taste
  1. Drain all beans and rinse well under cold water. Drain again. Place in large bowl. Add green pepper and Spanish onion.
  2. In a separate bowl, combine remaining ingredients. Pour dressing over bean mixture, stirring gently to combine all ingredients. Season to taste with freshly ground black pepper.

Serves 12.

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