Mediterranean Bean Salad
Even though this salad only has two different kinds of beans, the different blend of ingredients makes this a winner.
1 lemon, zested and juiced
1 (15.5 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, drained
1 medium tomato, chopped
1/4 cup chopped red onion
1/2 cup chopped fresh parsley
1 teaspoon capers, rinsed and drained
3 tablespoons extra virgin olive oil
1/2 teaspoon salt, or to taste
In a large bowl combine the lemon juice and zest with remaining ingredients. Cover and refrigerate two hours before serving, stirring occasionally.
Simple Three Bean Salad
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 teaspoon salt
1 can (14-1/2 ounces) french cut green beans, drained
1 can(14-1/2 ounces) peas, drained
1 can (15 ounces) butter beans, drained
1 cup diced celery
1 cup thinly sliced onions
1/2 cup green pepper, chopped
Combine first 4 ingredients in a large bowl until sugar is dissolved. Add remaining ingredients and stir gently. Cover and marinage in the refrigerator for 24 hours. Drain 30 minutes before serving.