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  • Missouri Botanical Garden's Three Bean Salad

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    Missouri Botanical Garden's Three Bean Salad
    Servings: 8
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1 (15 ounce.) can black beans or possibly kidney beans, rinsed and liquid removed
    • 1 (15 ounce.) can Northern beans, liquid removed
    • 1 (15 ounce.) can garbanzo beans, liquid removed
    • 1 lg. tomato, minced (1 c.)
    • 1 c. minced sweet red, green or possibly yellow pepper
    • 2/3 c. minced red onion
    • 1/2 c. minced celery
    • 3 tbsp. snipped fresh basil or possibly 1 teaspoon dry basil and crushed
    • 2 tbsp. snipped fresh parsley
    • 2 tbsp. extra virgin olive oil
    • 2 tbsp. lemon juice
    • 1 1/2 teaspoon snipped fresh oregano or possibly 1/2 teaspoon dry oregano, crushed
    • 1/4 teaspoon grnd red pepper

    Directions

    1. 1. In large bowl, combine beans, tomato, sweet pepper, onion and celery.
    2. 2. In another bowl, combine 3/4 c. water, basil, parsley, extra virgin olive oil, lemon juice, oregano, 1/2 tsp. salt, 1/2 tsp. pepper and grnd red pepper. Pour over bean mix, tossing well.
    3. 3. Cover and chill for 4 to 24 hrs. Toss to serve. Makes 10 servings.

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