Name: Three-Bean Salad with Red Onion and Red Bell Pepper
Yield: Serves 6
Ingredients: 1 15 1/4-ounce can kidney beans, rinsed, drained; 1 15-ounce can garbanzo beans (chick-peas), rinsed, drained; 1 9-ounce package frozen French-cut green beans, thawed, drained; 1/2 red onion, finely chopped; 1/2 large red bell pepper, diced; 3 tablespoons olive oil; 3 tablespoons red wine vinegar; 1 large garlic clove, pressed; 1 teaspoon dried basil, crumbled

Recipe information

Yield
Serves 6

Ingredients

1 15 1/4-ounce can kidney beans, rinsed, drained

1 15-ounce can garbanzo beans (chick-peas), rinsed, drained

1 9-ounce package frozen French-cut green beans, thawed, drained

1/2 red onion, finely chopped

1/2 large red bell pepper, diced

3 tablespoons olive oil

3 tablespoons red wine vinegar

1 large garlic clove, pressed

1 teaspoon dried basil, crumbled

Preparation

Combine all ingredients in large bowl. Season to taste with salt and pepper and toss well. Refrigerate 1 to 2 hours.

TagsSalad American Kidney Bean Bean and Legume Vegetable Chickpea Green Bean Bell Pepper Side Dinner Nut Free Gluten Free Dairy Free Vegan Vegetarian Make Ahead Easy Quick Bon Appétit

Recipe notes

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