California Sunshine Salad

8 servings   

• 2 cups cooked garbanzo beans, drained
• 1 8 oz. can whole kernel corn, drained
• 1 cup diced or sliced celery
• 1/2 cup chopped onion
• 2 Tablespoons diced pimientos
• 1/4 cup diced green bell pepper
• 1/3 cup sugar
• 1/2 teaspoon dry mustard
• 1 teaspoon salt
• 2 Tablespoons flour
• 1 egg
• 1/2 cup vinegar
• 1/2 cup water
• 1 Tablespoon butter (or margarine)

Combine beans, corn, celery onion, pimiento, and green pepper. Moisten to taste with Golden Gate Dressing (about 1/2 below recipe). Chill.

Golden Gate Dressing: Mix dry ingredients: sugar, dry mustard, salt, flour. Beat egg with fork in small bowl. Beat in dry mixture. Heat vinegar, water and butter in saucepan. Remove from heat while you gradually add egg mixture, stirring fast. Then put back to cook, stirring constantly, 2 or 3 minutes, until smooth and thick. Makes 1 3/4 cups. Fine for potato, cabbage, tuna or other salads.

DOES NOT KEEP WELL...SERVE WITHIN 6 HOURS!

Bon appetit!