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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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This is one of my husband's favorite bean salads. I got the recipe from his grandmother. It is VERY vinegary. Ingredients:
1 (15 ounce) can green beans, drained |
1 (15 ounce) can dark red kidney beans, drained |
1 (15 ounce) can chickpeas, drained |
1/2 medium yellow onion, diced |
2 garlic cloves, minced |
1 tablespoon fresh basil, minced |
1/2 cup oil |
3/4 cup red wine vinegar |
1/2 teaspoon coleman's mustard powder |
1/2 teaspoon salt |
1 teaspoon sugar or 1 teaspoon sugar substitute |
1/2 teaspoon ground black pepper |
Directions:
1. Toss beans and onion; set aside.
2. Whisk together oil, vinegar, garlic and spices. Pour over bean mixture.
3. Marinade 8-24 hours. Can keep in refrigerator for a week.
4. NOTE: This recipe is easiest to make and marinate in a 1 gallon zip lock bag. It mixes easily and marinates more evenly!
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