Kristen's Recipes


Title:   Three Bean Salad
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   Neal Barnard
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
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