Basque Bean Salad - cooking recipe

Ingredients

1 lb. broccoli
2 cans kidney beans, drained
1/2 c. sliced celery
1/4 c. sliced red onion
1/2 c. oil
2 Tbsp. vinegar
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. prepared mustard
3 slices bacon, cooked and crumbled

Preparation

Cut broccoli into 1-inch florets; slice stems into strips. Blanch broccoli in boiling water for 1 minute.
Rinse in cold water; drain.
In serving bowl, combine broccoli, beans, celery and onion; mix well.
In small jar with lid, combine oil, vinegar, sugar, salt, pepper and mustard; shake well.
Pour over broccoli mixture.
Toss gently until well coated.
Refrigerate at least 2 hours.
Sprinkle top with bacon just before serving.
Yield: 6 servings.