Three Bean Salad

Recipe Ingredients

		Salad
6 oz	170g	Green beans - trimmed
3/4 cup	120g / 4.2oz	Canned red kidney beans - drained
3/4 cup	120g / 4.2oz	Canned white kidney beans - drained
3/4 cup	177ml	Canned chickpeas - drained
1		Red sweet pepper - seeded and sliced
1/2 cup	80g / 2.8oz	Raisins
1/3 cup	48g / 1.7oz	Pitted green olives - chopped
2 tablespoons	30ml	Shredded fresh basil leaves
		Dressing
4 tablespoons	60ml	Extra virgin olive oil
1 tablespoon	15ml	Red wine vinegar
2 teaspoons	10ml	Dijon mustard
1 teaspoon	5ml	Garlic clove - crushed (small)
1/2 teaspoon	2.5ml	Ground cumin
		Salt - to taste
		Black pepper - to taste

Recipe Instructions

Blanch the trimmed green beans in boiling water for 2 minutes. Drain, rinse under cold water, and pat dry. Place in a large bowl and stir in the remaining salad ingredients.

Blend the dressing ingredients together and pour over the salad, toss well and transfer to a plastic container.

Cover and chill until ready to serve. This recipe serves 6 to 8.

Source:
PICNICS by Louise Pickford (c) 1992 - Meredith Press, New York - 111 pages - $19.95 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

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