Name: Basil Bean Salad
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 can (16 ounces) kidney beans, rinsed and drained -; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained -; 1 can (14-1/2 ounces) cut wax beans, drained -; 1 can (14-1/2 ounces) cut green beans, drained -; 1 medium green pepper, thinly sliced -; 1 medium onion, thinly sliced -; 1/2 cup white wine vinegar -; 1/2 cup canola oil -; 6 tablespoons sugar -; 1 tablespoon minced fresh basil or 1 teaspoon dried basil -; 3/4 teaspoon ground mustard -; 3/4 to 1 teaspoon salt -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Basil Bean Salad

1. 1 can (16 ounces) kidney beans, rinsed and drained -

2. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained -

3. 1 can (14-1/2 ounces) cut wax beans, drained -

4. 1 can (14-1/2 ounces) cut green beans, drained -

5. 1 medium green pepper, thinly sliced -

6. 1 medium onion, thinly sliced -

7. 1/2 cup white wine vinegar -

8. 1/2 cup canola oil -

9. 6 tablespoons sugar -

10. 1 tablespoon minced fresh basil or 1 teaspoon dried basil -

11. 3/4 teaspoon ground mustard -

12. 3/4 to 1 teaspoon salt -

How to cook deliciously - Basil Bean Salad

1. Stage

In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.