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Spanish Vegetable Mold

1 6-ounce package lemonflavored gelatin

1 12-ounce can (1 1/2 cups) vegetable juice cocktail

1/4 cup Italian salad dressing

3 tablespoons vinegar

1 8-ounce can red kidney beans

1/2 of a 15-ounce can (3/4 cup) garbanzo beans

3/4 cup tiny cauliflowerets

1/2 cup chopped, seeded tomato

1/2 cup chopped celery

1/3 cup chopped green pepper

In bowl dissolve gelatin in 1 1/2 cups boiling water. Stir in vegetable juice cocktail, Italian salad dressing, and vinegar. Chill till partially set. Drain the kidney beans and garbanzo beans. Fold beans, cauliflowerets, tomato, celery, and green pepper into gelatin mixture. Turn into a 6 1/2-cup mold. Chill till firm. Unmold onto serving plate. Garnish with curly endive and avocado slices, if desired. Makes 10 to 12 servings.

Agnese Marhele @ 2009-09-19 15:12:01

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