Coach House Platter
|Red kidney beans||30 Ounce|
|Whole kernel corn||12 Ounce|
|Celery||1 1⁄2 Cup (24 tbs), diagonally sliced|
|Onion||2 Tablespoon, finely chopped|
|Parsley||1⁄4 Cup (4 tbs), finely chopped|
|Cheddar and wine dressing||2⁄3 Cup (10.67 tbs)|
|Cold roast beef slices||12|
1. Drain kidney beans, mushrooms, corn and pimentos; cut pimentos in strips.
2. Combine celery, kidney beans, mushrooms, corn, onion, half the pimento strips, 2 tablespoons parsley and 1 tablespoon capers in mixing bowl.
3. Sprinkle with salt and pepper. Add dressing; toss to mix well. Chill.
4. Fold slices of roast beef; arrange along sides of serving platter. Place salad greens at ends of platter; spoon corn mixture in mound in center. Spoon additional dressing over corn and garnish with remaining pimento strips, parsley and capers.