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Categories:
string beans chick peas kidney beans garlic oregano red onion olives celery stalk basil fresh parsley salt red pepper olive oil lemon red wine vinegar
Viewed: 7 - Published at: a year agoIngredients
- 1/2 pound string beans, cut in half
- 1 large can chick peas, rinsed and drained
- 1 large can kidney beans, rinsed and drained
- 6 cloves of garlic, minced
- 1 1/2 tablespoons dry oregano
- 1/2 large red onion, sliced
- 1/2 pound oil cured Greek olives
- 1 celery stalk, diced
- 8 to 10 fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper
- Crushed red pepper flakes
- 1/4 cup olive oil
- 1 lemon, juiced
- 1/4 cup red wine vinegar
Method
- Cook string beans in boiling salted water until fork tender (then put in ice bath), drain until dry.
- In a large pasta bowl add string beans, chickpeas, kidney beans, garlic, oregano, onion, olives, celery, basil, parsley.
- Add salt, red and black pepper to taste.
- Mix well.
- Whisk together olive oil, lemon juice, vinegar, toss with salad until combined.
- Let sit for 1/2 an hour, mixing every 10 minutes to get all ingredients coated with mixture.
- Chill for at least 1 hour and serve, salad can be made 1 day ahead of time.
