Recipe: Hearty Bean-Meat Salad (using salami or pepperoni, Woman's Day magazine, 1979)

HEARTY BEAN-MEAT SALAD

1 large clove garlic, crushed or minced
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1/2 teaspoon basil (or to taste)
1/3 cup red-wine vinegar
1 (16 ounce) can red kidney beans, rinsed and drained
1 (16 ounce) can Cut green beans, drained
1 (10 1/2 ounce) can chick-peas, rinsed and drained
1 1/2 cups (6 ounces) julienne-cut salami or pepperoni
1 large tomato, seeded and chopped
1 cup chopped onion (1 large)
2 tablespoons chopped canned green chilies (optional)
Greens (for serving)

Its large bowl stir together garlic, salt, basil, pepper and vinegar until well blended. Add remaining ingredients except greens. Toss carefully to mix.

Cover and refrigerate several hours or overnight.

Serve on greens. Good with hot corn bread.

Makes 4 servings
From: Recipelink.com
Source: Magazine recipe clipping: The Collector's Cookbook #278 - Hearty Cold Dishes, Woman's Day magazine, September 4, 1979