Recipe of Green and Gold Bean Salad

   1      can           (1lb) cut grn beans -- drained
   1      can           (1lb) cut wax beans -- drained
   1      cup           Diced celery
   1      teaspoon      Dillweed
     1/2  cup           Bottled creamy onion dressng
     1/4  cup           Slivered almonds (optional)
     1/2  cup           Salad croutons

Mix drained beans, celery and dill, and chill. Just before serving add
nuts, croutons and dressing.

Green-Bean Salad

   1      pound         Green beans -- fresh *
                         -- boiling salted water
     1/4  cup           Stock -- **
   3      tablespoons   Vinegar
   3      tablespoons   Vegetable oil
   2      each          Onions; med. -- thinly sliced
     1/2  teaspoon      Dried dillseed
   1      teaspoon      Sugar

*    Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in.

Cook beans in boiling salted water until just tender. Reserve 1/4 cup
of the cooking liquid and drain off the rest.

Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended.  Pour mixture over beans; marinate several hours before serving.

GRILLED CHICKEN BREAST AND BEAN SALAD

   2      tablespoons   Well-seasoned mustard -- to 3 tablespoons
   4                    Chicken breast halves -- skinned and boned
   1      package       Frozen black-eyed peas -- 10-ounce package
  32      ounces        Canned beans combined -- kidney, garbanzos, w
   1                    Medium-large red onion -- finely chopped
   2                    Medium-large ripe tomatoes -- coarsely chopped
   2      tablespoons   Fresh thyme -- chopped
          to            3 tablespoons
   2      tablespoons   Fresh oregano -- chopped
          to            3 tablespoons
   4                    Sun-dried tomato halves -- in oil, finely chopp
   3      tablespoons   Extra-virgin olive oil
   3      tablespoons   Balsamic vinegar
                        Black pepper to taste -- freshly ground

Heat broiler or prepare outdoor grill.  Spread mustard on one side of
chicken breasts and broil or grill until they begin to brown.
Turn and spread on additional mustard.  Cook until done, then cut into
narrow strips and place in serving bowl.

Cook peas according to package directions, not more than 15 minutes.
Drain. Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
Beat oil and vinegar and mix with salad ingredients.  Season with pepper and serve at room temperature.  Makes 6 servings.

Grilled Chicken Dijon Salad

     1/4  cup           Dijon mustard
   2      teaspoons     Dried tarragon leaves -- crushed
     1/4  teaspoon      Cracked black pepper
   3      tablespoons   Tarragon vinegar
   1      tablespoon    Sugar
     1/3  cup           Water
   8      teaspoons     Olive oil
   2                    Whole chicken breasts -- skinned, boned, and
                        fat removed
     1/2  pound         Fresh mushrooms -- halved
   2      cups          Broccoli flowerettes
   5      cups          Boston lettuce
   8      ounces        Fat-free Muenster Cheese -- H.C., cubed
     1/2  cup           Red onion rings

Mix together mustard, tarragon and pepper; stir in vinegar and water.
Gradually add oil, beating until well blended. Pour 1/3 c. of dressing
mixture over chicken. Marinate mushrooms and broccoli in remaining
dressing. Drain chicken, reserving marinade. Grill chicken over medium
coals, 4 minutes on each side or to desired doneness, brushing with
reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms, broccoli and marinade *** (see my note) with torn greens and cheese in serving bowl; toss lightly.

Arrange lettuce mixture on large platter; top with chicken and onion
rings.