This recipe article was published in Parade Magazine, 1967, and found in a large collection. Recipe is typed below along with a scanned copy of the article (page was too large for scanner so it’s just a partial)–click picture to view larger size.

A SALAD OF BEANS AND GREENS

by Beth Merriman
PARADE FOOD EDITOR

When enough of Sunday’s roast is leftover to slice and serve for a second meal, try a vegetable salad as an accompaniment, instead of the usual hot vegetables. Tavern Salad contains a variety of flavorful canned vegetables, zestfully seasoned and tossed with a bottled salad dressing, hearty with cheddar cheese and red wine. Begin the meal with hot soup, quickly prepared from a can or a packaged mix and end with a gelatin dessert of Concord grape flavor and cookies.

Tavern Salad

2 cans (15 ounces each) red kidney beans, well drained
1 can (1 pound) cut green beans, well drained
1 can (1 pound) whole kernel corn, well drained
1 can (4 ounces) pimiento, well drained and coarsely cut
1 1/2 cups diagonally sliced celery
1/4 cup snipped parsley
2 tablespoons capers
1/4 cup minced onion
1 teaspoon Ac’cent
3/4 teaspoon salt
2/3 cup bottled cheddar cheese and red wine salad dressing
Salad greens

Combine kidney beans, green beans, corn, pimiento and celery. Sprinkle with parsley, capers, onion, Ac’cent and salt. Add salad dressing and toss to mix well. Chill. Serve with salad greens and cold, sliced meat. Serves six.

FROM PARADE’S TEST KITCHEN