Sweet Tomatoes Three Bean Salad
This is an easy to make salad. This also holds up well in the refrigerator for up to a week.
1 (16 oz.) Frozen Package of Green Beans
1 (19. oz) Can of Garbanzo Beans ( Chic Peas )
1 (15.5 -16 oz.) Can of Dark Red Kidney Beans
1/2 C. Diced Bell Pepper
1/3 C. Diced Onion
1/2 tsp. Salt
1 (19. oz) Can of Garbanzo Beans ( Chic Peas )
1 (15.5 -16 oz.) Can of Dark Red Kidney Beans
1/2 C. Diced Bell Pepper
1/3 C. Diced Onion
1/2 tsp. Salt
Cook the frozen green beans as directed but for only 10 minutes. Plunge the green beans into ice water until cool and drain, set aside to cool.
Rinse and drain canned beans. Pour all beans in a bowl and add bell pepper and onion. Pour dressing on salad and mix well. Salad should set in refrigerate overnight so that the vegetables may marinate.
Rinse and drain canned beans. Pour all beans in a bowl and add bell pepper and onion. Pour dressing on salad and mix well. Salad should set in refrigerate overnight so that the vegetables may marinate.
Dressing
1/2 C. Red Wine Vinegar
1 Tbsp. Sugar
1/4 tsp. Freshly Ground Pepper
1/4 tsp. Salt
Mix well and pour over salad. If dressing seams a little sharp, check taste after you let the beans marinate. If salad is a little to sharp for your taste, a little sugar may be added. 1/2 – 1 tsp. mix well.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 