Friday, February 8, 2019
CLASSIC THREE BEAN SALAD
CLASSIC THREE BEAN SALAD
1 pound green beans trimmed and cut
1/2 red onion sliced thinly
1 can (15 oz) kidney beans drained and rinsed
1 can (15 oz) garbanzo beans drained and rinsed
1/4 cup white sugar
2/3 cup white vinegar
1/4 cup canola oil
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1/2 teaspoon celery seed
parsley for garnish (optional)
Add the green beans to a large glass bowl with a tablespoon of water and cover with a wet paper towel.
Microwave for 3 minutes then let cool while cutting the onions.
Add everything else but the parsley to the bowl and stir together.
Refrigerate for at least 8-12 hours before serving.
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