Company Salad Platter

1          can (29-oz.) peach halves
2          cups cooked*, drained large lima or one 16-oz. can, drained
2          cups cooked*, drained dark or light red kidney beans, or one 16-oz. can, drained
2          cups cooked*, drained cut green beans or one 16-oz. can, drained
1/2       cup pitted ripe olives, drained
1          tablespoons each chopped parsley and onion

Sweet-Sour Dressing (see below)
1/2        cup each celery and cucumber, in 1⁄2-inch chunks
Lettuce leaves

Drain peach halves; reserve syrup for dressing. Combine beans, olives, parsley and onion; toss with dressing. Marinate at least 6 hours in refrigerator. Add celery and cucumber; toss gently. Drain bean mixture; reserve dressing. Arrange bean salad and peach halves on lettuce-lined platter. Pass reserved dressing. Makes 8 servings.

SWEET-SOUR DRESSING

Combine 1/3 cup each reserved peach syrup, catsup and oil, 2 table–spoons lemon juice, 1 tablespoon each vinegar and Worcestershire sauce, 1 teaspoon grated onion, 1/2 teaspoon salt and 1 small clove minced garlic; mix well.  Makes about 1-1/4 cups.

Chef’s tip: Serve with a variety of cheeses and breads

Nutritional Information per Serving:
Calories-236, (From Fat-30%), Protein-8g, Carbohydrate-35g, Fat-8g, Sodium-348 mg, Potassium-564 mg, Dietary Fiber-9g, Calcium-57 mg, Iron-3mg, Vitamin A-786 iu, Vitamin C-12 mg, Cholesterol-0 mg

*For best results, soak and cook dry beans by preferred method