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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Three Bean Salad Recipe

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This recipe for Three Bean Salad is from The Elliott-Harasin-Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (14 oz) red kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can green wax beans, drained
1 can yellow wax beans, drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh italian parsley, chopped fine
2 tbsp dried taragon, OR frest rosemary (I don't like the taragon)

1/3 cup apple cider vinegar (or whatever vinegar you have)
1/3 cup granulated sugar
1-1/2 tbsp dijon mustard
1/4 cup olive oil
1-1/2 tsp salt
1/4 tsp pepper
Directions:
Directions:
In a large bowl, mix the beans, celery, onion, parsley, and tarragon or rosemary.

In a separate bowl whisk together the vinegar, sugar, dijon, salt and pepper. Slowly add the olive oil. Add the dressing to the beans, and toss to coat.

Chill beans in the fridge for several hours, to alow beans to soak up the flavour of the dressing.

 

 

 

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