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THREEBEA
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1991-06-22
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829b
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27 lines
THREE BEAN SALAD
15 oz. black beans or kidney beans, rinsed and drained
15 oz. northern beans, drained
15 oz. garbanzo beans, drained
1 chopped tomato
1 c. chopped red, green and/or yellow pepper
2/3 c. chopped red onion
1/2 c. chopped celery
3 T. fresh basil (1 T. dried)
2 T. fresh parsley
2 T. olive oil
2 T. lemon juice
1/2 T. fresh oregano (1/2 t. dried)
1/4 t. ground red pepper
Combine first 7 ingredients in large bowl. Blend
remainder of ingredients with 3/4 c. water and season with salt
and pepper if desired. Pour over beans and mix well. Cover and
refrigerate for 4 to 24 hours. Toss to serve. Makes 10
servings.
From: Donna Kummer
Date Entered: June 6, 1991