3 beans salad

Yield: 6 -8 servin

Measure Ingredient
1½ cup Red kidney beans, canned, drained
1 cup Chick peas, canned, drained
1 cup Green beans, canned, drained
½ cup Onion, finely chopped
¼ teaspoon Garlic powder
1½ tablespoon Parsley, chopped
2 smalls Green peppers, seeded and chopped
1¼ teaspoon Salt
\N \N Dash pepper
⅓ cup Red wine vinegar
1 teaspoon Sugar
½ cup Vegetable oil

Using a strainer or colander, rinse drained kidney beans and chick-peas under cold running water. Pat dry with paper towels. In large bowl, combine kidney beans, chick-peas, green-beans, onion, garlic powder, green pepper, and salt and pepper; mix well. In small bowl, combine vinegar, sugar, and oil. Pour dressing over beans and toss. Let salad stand for an hour before serving. (If salad must stand longer, refrigerate.) Submitted By FLEURETTE DELISLE On 02-06-95

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