Three-bean salad with red onion and red bell pepper
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15 1/4-oz) kidney beans; rinsed, drained |
| 1 | can | (15-oz) garbanzo beans (chick-peas); rinsed, drained |
| 1 | pack | (9-oz) frozen French-cut green beans; thawed, drained |
| ½ | Red onion; finely chopped | |
| ½ | large | Red bell pepper; diced |
| 3 | tablespoons | Olive oil |
| 3 | tablespoons | Red wine vinegar |
| 1 | large | Garlic clove; pressed |
| 1 | teaspoon | Dried basil; crumbled |
| 6 | Servings | |
Directions
Combine all ingredients in large bowl. Season to taste with salt and pepper and toss well. Refrigerate 1 to 2 hours.
Bon Appétit Too Busy To Cook
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998
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