Four Bean Salad
by Stacey Amagrande
1 can Garbanzo
1 can Kidney
1 can Black Beans
½ lb green beans, trimmed chopped ¼ inch or smaller, raw
1 small red onion, finely chopped
3 cloves garlic minced
½ cup basil, finely chopped
¼ cup rice wine vinegar
½ cup Extra virgin olive oil
salt and pepper to taste
1
Whisk the vinegar, oil , salt and pepper in bowl;
2
Add the beans, onion, garlic, and basil to the bowl and combine;
3
Chill at least 3 hours
Ingredients
1 can Garbanzo
1 can Kidney
1 can Black Beans
½ lb green beans, trimmed chopped ¼ inch or smaller, raw
1 small red onion, finely chopped
3 cloves garlic minced
½ cup basil, finely chopped
¼ cup rice wine vinegar
½ cup Extra virgin olive oil
salt and pepper to taste
Directions
1
Whisk the vinegar, oil , salt and pepper in bowl;
2
Add the beans, onion, garlic, and basil to the bowl and combine;
3
Chill at least 3 hours