Recipe: Three Bean Salad with Lemon and Basil (using garbanzos, green and yellow beans)

THREE BEAN SALAD WITH LEMON AND BASIL

1/2 lb. fresh green beans
1/2 lb. fresh yellow beans
2 tsp salt
1 (16-19 oz) can chickpeas, drained and patted dry
1/4 of a red onion, finely chopped
3 Tbsp. olive oil
2 Tbsp lemon juice
Salt and pepper to taste
1/4 cup chopped fresh basil

Wash and dry green and yellow beans. Cut tips from both end, and snap beans in half. Fill a large pot with water, add salt and bring to a boil. Add green and yellow beans to water and boil for 1 minute. Drain water from pot and rinse beans under cold water; pat dry and place in a bowl.

Add chickpeas and onions to the beans; toss together.

In a small, non-aluminum bowl, whisk together oil, lemon juice, salt and pepper; toss with fresh basil. Add to the bean mixture.

Can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate.

Makes 6 servings
From: linda/tennessee