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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Katie Koziolek of Hartland, Minnesota adds garlic to an old favorite and prefers a not-so-sweet dressing. Since I freeze some of my homegrown green and wax beans, we can enjoy this salad year-round, she notes. Ingredients:
1 pound fresh green beans |
1 pound fresh wax beans |
1 can (15-1/2 ounces) kidney beans, rinsed and drained |
1 cup italian salad dressing |
1/4 cup finely chopped onion |
2 garlic cloves, minced |
1 tablespoon dried parsley flakes |
Directions:
1. Cut green and wax beans into 1-1/4-in. pieces; place in a saucepan. Cover with water and cook until crisp-tender. Drain; place in a large bowl. Add remaining ingredients; mix gently. Cover and chill for several hours before serving. Yield: 12-16 servings.
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