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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I had a recipe for three-bean salad and added garbanzo beans for taste and color. It soon became my father and father-in-law's favorite - that made me happy since the moms are excellent cooks. Now for picnics, I'm asked to bring the beans . -Ruth Ann Ramuscak, Merrillville, Indiana Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (14-1/2 ounces) cut wax beans, drained |
1 can (14-1/2 ounces) cut green beans, drained |
1 medium green pepper, thinly sliced |
1 medium onion, thinly sliced |
1/2 cup white wine vinegar |
1/2 cup canola oil |
6 tablespoons sugar |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
3/4 teaspoon ground mustard |
3/4 to 1 teaspoon salt |
Directions:
1. In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight. Yield: 10-12 servings.
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