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