Bean Salad
- SERVES
- 6
- COOK TIME
- 10 Min
Beans are "in" all over the country, and beans are easy (especially when you use canned)!
What You'll Need
- 1 (14 to 16 ounce) can great Northern or white kidney beans, undrained
- 1 (14 to 16 ounce) can garbanzo beans (chick peas), undrained
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 scallions, chopped
- 1 tablespoon chopped red bell pepper
- 1/4 teaspoon dried basil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
-
Place beans in a medium-sized saucepan; bring to a boil, then drain. Mix in remaining ingredients. Let cool, then transfer to a storage container and store, covered, in refrigerator. Serve chilled.
Notes
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meatandtaters
Aug 14, 2012
I don't like garbanzos. I'd use red kidney or large butterbeans and add some onions. Everything is better with onions. Oh! DON'T add the salt until later if you think it would be too salty.
jbrown1978 7952427
Apr 21, 2012
Isn't this a little salty by not rinsing off the cans of beans? There is an additional 3/4 teaspoon of salt in the recipe as well as the salt from the cans of beans.
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