Member Chef: Cathi Salach
Makes:  6 generous side servings
Prep time:  30 min.
Cook time :  20 min.
Total time:  50 minutes

Ingredients:

  • 12 oz. green beans
  • 1 15 oz. can kidney beans
  • 1 15 oz. garbanzo beans
  • 3 large Roma tomatoes, chopped
  • 1/4 of a red onion, thinly sliced
  • 1/2 c fresh parsley, chopped (optional)
  • 1 t to 1 1/2 t granular garlic
  • 1 t to 1 1/2 t dry Italian seasoning
  • 1/2 t red pepper flakes
  • 1/4 t to 1/2 t salt (optional)
  • 1/4 c good quality balsamic vinegar
  • 2 T lemon juice
  • 2 T apple sauce


Directions:

  1. Steam green beans for 15 to 20 minutes.
  2. Allow to cool. 
  3. Cut into bite-size pieces.
  4. Rinse and drain kidney beans and garbanzos.
  5. Put green beans, garbanzo beans, kidney beans, tomatoes, red onions & parsley into a large bowl.
  6. Put balsamic, lemon juice & apple sauce into a small bowl and whisk.
  7. Pour dressing over salad ingredients and toss till mixed.
  8. Sprinkle black pepper, red pepper, salt & 1 tsp. each of garlic & Italian seasoning over salad and toss, mixing well.
  9. Taste and adjust seasonings if you wish.
  10. Refrigerate overnight. (Not absolutely necessary to make the night before.)


Tips:

  1. For a large crowd this recipe can be doubled or tripled but be careful of how much dressing and seasonings you add.
  2. Tasty summer salad and very popular potluck dish. Even the omnivores enjoy this. If you can, prepare the night before and let the flavors blend overnight.
  3. Microwaveable green beans work well in this recipe and save time.

It's the food!

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