| Title: | Three Bean Salad |
| Category: | Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
1 can (15 oz.) kidney beans- drained
1 can (15 oz.) garbanzo beans- drained
1 can (15 oz.) green beans- drained
1/2 small red onion- finely chopped- optional
1/4 c finely chopped fresh parsley
1/2 c cider vinegar
1/4 c seasoned rice vinegar
3 garlic cloves- minced
2 T chopped fresh basil or 1/2 t dried basil
1/2 t each- oregano, marjoram
1/4 t black pepper
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| Directions: | Place the drained beans in a large bowl with the chopped onion and parsley. In a separate bowl, whisk the vinegars, garlic and seasonings together. Add to the beans and toss to mix. If possible, refrigerate for 2 to 3 hours before serving. Can also be mixed with torn romaine lettuce leaves for a nearly instant salad. |
| Makes: | about 6 cups |