Bean Salad. Time—¾ hour.
1 lb. cold boiled French beans, or 1 lb. cold boiled haricot beans, 2 tablespoonfuls salad oil, 3 tablespoonfuls vinegar, ½ teaspoonful ground ginger; pepper and salt to taste.
Boil the beans, strain and allow them to get cold (haricot beans must be soaked 12 hours before boiling). Mix the ginger, pepper, salt, oil and vinegar carefully together, and pour this dressing over the beans. Cauliflowers and cabbages can also be treated this way.