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Categories:
green beans vinegar parsley fresh basil Parmesan cheese olive oil garlic salt pepper carrot red onion GARBANZO Chickpeas kidney beans
Viewed: 57 - Published at: 5 years agoIngredients
- Green beans --- 2 & 1/2 Cups (sliced in 2 inches)
- Balsamic vinegar -- 1/3 Cups
- Fresh Parsley -- 1/4 Cup (Chopped)
- Fresh Basil -- 1/4 Cup (chopped)
- Parmesan Cheese -- 2 Tablespoons (grated)
- Fresh Dill --- 1 Tablespoon
- Olive oil ---- 1 Tablespoon
- Garlic powder -- 1/2 Teaspoon
- Salt -- 1/4 Teaspoons
- Pepper -- 1/4 Teaspoon
- Carrot -- 1 & 1/2 Cups (sliced)
- Red onion -- 1/2 Cup (vertically sliced)
- GARBANZO Chickpeas -- 1 (15 & 1/2 Ounce can -- drained)
- KIDNEY BEANS -- 1 (15 ounce can -- drained)
- ARTICHOKE HEARTS -- 1 (14 ounce; drained coarsely chopped)
- Tomato -- 1 Large (Cut into 16 wedges)
Method
- 1. Steam green beans, COVERED, 2 minutes
- 2. Rinse under cold water; DRAIN WELL
- 3. Combine vinegar & next 8 ingredients (vinegar through pepper) in a large bowl. STIR WELL
- 4. Add green beans, carrots & next 4 ingredients (carrot through artichoke); TOSS GENTLY to coat
- 4. Serve with tomato wedges
- 5. GARNISH with dill sprigs (if desired)
