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Picnic Week: Bean Salads

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Green bean salad

1 lb or 1 19 oz can green beans
1 can 19 oz chickpeas, drained
1/4 cup minced onion
3 T oil
3 T vinegar
1 tsp basil
1/2 tsp garlic
salt and pepper to taste
Instructions:  Cook green beans in boiling water for 5 mins until crisp tender.  Drain.  Put beans, chickpeas, and onion in a bowl.  Mix oil, vinegar, and spices.  Pour over beans mixture and toss well.  Cover and fridge.  Toss gently before serving.

Mixed Bean Salad

Mix together: 1 19 oz each can kidney beans, chickpeas, yellow beans, green beans, black beans combined (or just use your favourites of those) with 1 med onion, chopped and 1 med green pepper chopped (optional).  Mix 2/3 cup vinegar, 1/3 cup oil, 1/4 cup sugar, 1/2 tsp basil, salt, pepper and pour over bean mixture.  Toss well, cover, and refrigerate until serving.

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