Bean-and-beet Salad Recipe

Instructions

1. Boil 1/2 cup of small kidney beans.
2. Cook 4 large red beets until tender, and when cold cut into tiny dice.
3. Have ready 1 pint of cooked string beans cut into inch-lengths.
4. When ready to serve, heap the beets in the centre of a glass dish, next the kidney beans, and, as an outer circle, the string beans.
5. Edge the dish with fresh, crisp lettuce leaves, and pour a French dressing over all.