| Total: | 2 hr |
| Prep: | 30 min |
| Cook: | 1 hr 30 min |
| Yield: | 10 servings |
Ingredients
- 1/2 pound string beans, cut in half
- 1 large can chick peas, rinsed and drained
- 1 large can kidney beans, rinsed and drained
- 6 cloves of garlic, minced
- 1 1/2 tablespoons dry oregano
- 1/2 large red onion, sliced
- 1/2 pound oil cured Greek olives
- 1 celery stalk, diced
- 8 to 10 fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper
- Crushed red pepper flakes
- 1/4 cup olive oil
- 1 lemon, juiced
- 1/4 cup red wine vinegar
Instructions
- Cook string beans in boiling salted water until fork tender (then put in ice bath), drain until dry.
- In a large pasta bowl add string beans, chickpeas, kidney beans, garlic, oregano, onion, olives, celery, basil, parsley. Add salt, red and black pepper to taste. Mix well.
- Whisk together olive oil, lemon juice, vinegar, toss with salad until combined. Let sit for 1/2 an hour, mixing every 10 minutes to get all ingredients coated with mixture.
- Chill for at least 1 hour and serve, salad can be made 1 day ahead of time.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 161 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 407 mg |
Reviews
Great bean salad! Have made it many times and always tastes great.