Sunday, July 5, 2009

Three Bean Salad

Nothing new here-- just a good, classic summertime recipe.

8 ounces fresh green beans, trimmed
1/4 cup sugar
1/3 cup cider vinegar
1/3 cup vegetable oil
1 teaspoon salt
1 teaspoon dry Italian seasoning
lots of black pepper
1, 15-oz can kidney beans, drained
1, 15-oz can chickpeas, drained
2 stalks celery, sliced thinly
4 green onions, sliced thinly

1) Simmer green beans for 7 minutes, until they are tender but still bright green, with a bit of crunch.

2) While the greenbeans are simmering, mix the sugar with the vinegar until it dissolves, then add in the rest of the seasonings and mix well.

Assemble the cooked green beans, canned beans, celery and green onions in a bowl and pour the dressing over top. Stor well and chill until ready to serve (1 hour to 3 days).

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