Monday, July 22, 2013

Basil Bean Salad

 
A family favorite that embodies the flavor of summer. 
 
Basil Bean Salad
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 c. white wine vinegar
1/4 c. olive oil
6 T. sugar
1 T. minced fresh basil or 1 tsp. dried basil
3/4 tsp. ground mustard
3/4 to 1 tsp. salt
In a large bowl, combine beans, green pepper and onion. In a jar, combine vinegar, oil, sugar, basil, mustard, and salt; seal lid and shake well to combine. Pour over bean mixture; toss to coat. Chill for several hours or overnight.
 
(10-12 servings)
 
**While the recipe calls for canned ingredients, I prefer to use beans that I have soaked and cooked, and freshly picked and cooked green beans will add the best flavor of all!  Use about 1 1/2 cups in place of each can.

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