Pat Chapman, of Suttons Bay, said she made this salad for her family and it was such a hit, they encouraged her to send it in.
Black Bean Salad
1 (15-oz.) can black beans, drained and rinsed
1/4 c. sugar
1/4 c. vinegar
4 green onions, chopped
1 stalk celery, chopped
Salt and pepper to taste
1/3 c. green, red or yellow peppers, sliced into 1/8-inch strips, 1 inch long
Mayonnaise
4 boiled eggs, chopped fine
Mix the first six ingredients (beans through salt and pepper) and marinate for 30 to 40 minutes. Drain well.
Add peppers. Add enough mayonnaise to blend. Add eggs to vegetable mix and stir together.
Refrigerate for at least two hours.
Garnish with parsley and paprika, if desired. Makes 4-6 servings.
Send your recipe, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets, to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; or e-mail jtaylor@record-eagle.com.
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