Curried Six-Bean Salad
from Ann Wilder, owner of Vann's Spices
Serves 6 to 8

1/4 cup dried Christmas limas (large, with burgundy markings)
1/4 cup dried European soldier beans (medium, with red markings)
1/4 cup dried Swedish brown beans (medium, caramel colored)
1/4 cup dried Appaloosa beans (small, tan and white)
1/4 cup dried cranberry beans (small, splotchy red)
1/4 cup dried Flageolet beans (small, pale green)
curry vinaigrette to taste (see recipe below)
2 large, ripe tomatoes, peeled and chopped
1 red onion, peeled and diced
1 green pepper, cut in strips

1. Cook each type of bean separately as follows: Rinse and pick over the beans, removing any debris. Cover them with water by 2 inches and soak at least 4 hours or overnight. Drain, then place beans in a saucepan, and cover with fresh water by 2 inches. Bring to a boil, reduce heat, cover, and simmer until tender. Cooking time will vary from 1 to 1-1/2 hours, depending on the type and age of the bean.
2. Place curry vinaigrette in a large bowl. Add beans and vegetables, and toss gently.