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Basil Bean Salad

5 | 2 Reviews
Total Time:Prep: 10 min. + chilling

By Taste Of Home Editorial Team

Recipe by Ruth Ann Ramuscak, Merrillville, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 26, 2022

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

TEST KITCHEN APPROVED

Basil Bean Salad

5 | 2 Reviews Add your review
Yield:10-12 servings
Prep:10 min
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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
Text Ingredients
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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.

Nutrition Facts

3/4 cup: 192 calories, 10g fat (1g saturated fat), 0 cholesterol, 447mg sodium, 22g carbohydrate (10g sugars, 5g fiber), 5g protein.
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