Thursday, 12 July 2007

Three Bean Salad

This is a more traditional bean salad and is fast and easy to make if canned vegetables are used. The flavour improves as it sits. Maybe I should call it 4 bean salad.

1-19 oz tin kidney beans
1-19 oz tin chickpeas
1-14 oz tin green beans
1-14 oz tin yellow beans
1/4 diced onion
1/4 to 1/2 cup diced green or sweet peppers
1 tsp Italian seasoning

1/4 oil
1/4 cup apple cider vinegar
2 tbsp sugar or Splenda (optional)
salt and pepper to taste

Drain and rinse beans. Place in medium sized bowl with onion, peppers and seasonings. Mix dressing ingredients together and pour over beans.

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