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Wash and soak beans overnight; Bring to boil; simmer until tender. Combine salt, sugar, vinegar, and oil; mix well. Add vegetables; mix gently. Chill at least 1 hour. Pour off liquid. Gently stir in eggs before serving. Yield: 6 servings. Tamale Lentil Stew
1/2 cup dry lentils 1 cup frozen whole kernel com 1 cup frozen cut green beans 1 cup sliced zucchini or yellow summer squash 1 cup sliced celery 1 cup sliced carrot 18-ounce can stewed tomatoes 7‘/4-ounce can semi-condensed tomato soup 1/2 cup chopped onion 1/2 cup chopped green pepper 1 clove garlic, minced 3/4 teaspoon^hih-powder1/4 teaspOonground cumin Tamale Topper 1/2 cup shredded cheddar cheese
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