Coach House Platter

Sandi's Recipe Collection
Sandi's Recipe Collection

Coach House Platter

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Servings: 6
Author: Sandi


  • 2 - 15 oz. cans red kidney beans
  • 1 - 4 oz. can whole mushrooms
  • 1 - 12 oz. can whole kernel corn
  • 1 4 oz. can pimento
  • 1 1/2 cups diagonally sliced celery
  • 2 tbsp. finely chopped parsley
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2/3 cup caesar or cheddar dressing
  • 12 slices cold roast beef
  • salad greens


  • Drain beans, mushrooms, corn and pimento well.
  • Combine celery, kidney beans, mushrooms, corn, onion, half the pimento, and 2 tbsp. parsley in a bowl.
  • Sprinkle with salt and pepper.
  • Add dressing; toss to mix well. Chill.
  • Fold slices of roast beef; arrange along sides of platter at serving time.
  • Place salad greens at ends of platter; spoon salad mixture in mound in center. 
  • Garnish with additional dressing and remaining pimento, parsley and capers.


This is a nice party tray or a wonderful meal for a hot summer night.
Credit: Linda Bushman, Museum

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