Beanage a Trois Salad

We've never seen a disco without chrome, and we've never seen a salad bar without bean salad. Some things are sacred.

Ingredients

• 2 (16 ounce) cans green beans, drained
• 2 16 ounce) cans kidney beans, drained
• 2 (15 ounce) cans garbanzo beans, drained
• 2 (2 1/4 ounce) cans sliced ripe olives, drained
• 1/2 cup snipped fresh parsley
• 2 cups light olive oil
• 1/2 cups apple cider vinegar
• 4 tablespoons finely chopped onion
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon dried oregano
• 2 teaspoons granulated sugar
• 2 teaspoons dry mustard
• 4 cloves garlic, crushed

Instructions

1. Mix beans, olives, and parsley in large bowl.
2. Shake remaining ingredients in tightly covered container; pour over beans.
3. Cover and refrigerate, stirring occasionally, at least 3 hours and up to 24 hours.
4. Pour dressing over salad; toss to coat.
5. Serve with slotted spoon.

Attribution

Posted by philocrates at Recipe Goldmine May 14, 2001.