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Categories:
fresh green beans kidney beans garbanzo beans balsamic vinegar water mustard olive oil sugar salt ground white pepper red onion garlic tomato basil thyme
Viewed: 47 - Published at: 6 years agoIngredients
- 1 c. fresh green beans (steam for 10-15 minutes; or 1 can whole green beans)
- 1 (16 oz.) can kidney beans
- 1 (15 oz.) can garbanzo beans
- 1/2 c. balsamic vinegar
- 1/4 c. water
- 2 Tbsp. Dijon mustard
- 1 Tbsp. olive oil
- 1 tsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. ground white pepper
- 1 c. red onion, diced
- 2 garlic cloves, minced
- 1 large tomato, sliced into wedges
- 1 Tbsp. dried basil (or 3 Tbsp. fresh)
- 1 tsp. dried thyme (or 3 tsp. fresh)
Method
- In colander, combine kidney beans and garbanzo beans; rinse and drain.
- Add drained green beans.
- In large bowl, combine balsamic vinegar, water, mustard, oil, sugar, salt, pepper, onion, garlic, basil, thyme and tomato.
- Add beans, tossing gently to coat.
- Cover and marinate in refrigerator at least 4 hours, stirring occasionally.
- Serve with a slotted spoon.
- Serves 4 to 6.
