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Basil Bean Salad
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1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) 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 vegetable 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
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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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |