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THREE BEAN SALAD

2-3 cups lightly steamed green beans, cut into 1-inch pieces

1 1/2 cups cooked kidney beans                 

1 1/2 cups cooked garbanza beans

1 medium onion, cut into slivers                     

1 green pepper, cut into slivers

1 red pepper, cut into slivers                          

5 Tbls olive oil         

3 Tbls balsamic vinegar                            

3 Tbls sugar or honey

chopped fresh basil to taste (dried may be substituted)

1/4 tsp dried tarragon   

1/4 tsp salt to taste      

black pepper to taste 

Combine beans, onion and pepper slivers in a large bowl.  Combine oil, vinegar, sweetener and herbs to make the dressing.  Mix dressing well and toss with bean mixture.  Season with salt and pepper.  Refrigerate for several hours.  Toss well before serving. 

Serves 8 as a side dish.

 

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