1 c. green peas
1 c. green beans
3/4 c. dried red kidney, soaked and cooked and drained or use 1 can (16 oz.) can
1/2 lb. cooked potatoes, cubed
1/4 lb. fresh mushrooms
1 celery heart
1/2 lb. firm cabbage, red or green
2 tbsp. chopped chives
1 clove garlic
Sea salt
Freshly ground black pepper
1/2 tsp. dry mustard
1/2 tsp. sugar
1 tbsp. olive oil

Steam peas and green beans together until they're just tender then drain them. Put them into a bowl with the kidney beans and potatoes. Wash and slice the mushrooms and celery wash, and shred the cabbage. Add these all to the bowl, together until the chives.

Peel the garlic and crush it in a little salt, then dice it and put it into a small bowl with a grinding of pepper, the mustard, sugar, and vinegar. Mix well then gradually stir in the oil and pour over the vegetables in the bowl. Tossing them lightly so that they are well coated. Serve the salad in a glass bowl or on a base of crisp lettuce on a flat plate. It's nice with homemade brown bread or pita bread.