RCI-VG.004.1424.001
Three Bean Salad
Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] * Source: Marlboro C
Prep20 min
Cook10 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- each pinto2 cansred kidney and garbanzo beans (15½ oz each)
- 1¼ cups
- each chopped green and red bell pepper1¼ cups
- ½ cup
- ¾ cup
- ½ cup
- ½ cup
- each salt and dry mustard½ tbsp
- 2 tbsp
- 1 tbsp
Method
1
Drain and rinse the pinto beans, red kidney beans, and garbanzo beans under cold water in a colander until the water runs clear.
2
Combine the red wine vinegar, sugar, vegetable oil, salt, and dry mustard in a small bowl, stirring until the sugar dissolves completely.
3
In a large mixing bowl, combine the drained beans, thinly sliced onion, chopped green bell pepper, chopped red bell pepper, and thinly sliced celery.
4
Pour the vinegar dressing over the bean and vegetable mixture, tossing gently but thoroughly to coat all ingredients evenly.
5
Stir in the chopped cilantro or parsley and chopped fresh oregano until distributed throughout.
6
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, stirring occasionally to allow flavors to meld.
120 minutes
7
Toss the salad again before serving to redistribute the dressing, and adjust seasoning with additional salt or vinegar if needed.