Basil Bean Salad
Taste of Home
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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
SERVINGS: 10-12
CATEGORY: Salads
METHOD: Overnight Recipes
TIME: Prep: 10 min. + chilling
Ingredients:
- 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
Directions:
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.