Either string or wax beans may be used for string-bean SALAD. They may be cooked freshly for the purpose or be home canned or commercially canned beans. To make this SALAD, place a neat pile of beans on a lettuce leaf resting on a plate and moisten with a few drops of vinegar or lemon juice. Serve with mayonnaise or cooked SALAD Dressing. If desired, the beans may be cut into inch lengths and mixed with the Dressing, but this does not make so attractive a SALAD.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)