When you look at cookbooks from the early part of the nineteenth century, you’ll find extensive chapters on salads. Even though the books have been in print for over one hundred years, I often find fresh ideas in these collections.
For instance, in Bertha Haffner-Ginger’s 1914 work California Mexican-Spanish Cookbook, there is a recipe called Spanish Bean Salad. Anything with beans is worth a closer look and this one appeared promising. The salad was a blend of beans, peppers, and onion tossed in a creamy vinaigrette made with more peppers . . .
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