Makes about 10, 1 cup servings.
| Amount (imperial) | Ingredients | Amount (metric) |
| 19 oz can 19 oz can 14 oz can 14 oz can 1 1 2/3 cup 1/3 cup ¼ cup ½ tsp Dash |
Kidney beans* Chickpeas* Yellow wax beans Green beans Medium onion, chopped Medium green pepper, chopped Vinegar Vegetable oil Sugar Dried basil (optional) Salt and pepper |
540 mL 540 mL 398 mL 398 mL 1 1 167 mL 83 mL 63 mL 2.5 mL Dash |
* Or use about 2 cups of cooked dried kidney beans and about 2 cups of cooked dried chickpeas. To cook dried beans, see How to Cook Dried Beans recipe.
Directions:
- Drain and rinse all the canned beans and chickpeas. Put all the beans, chickpeas, onion, and green pepper into a large bowl.
- Mix vinegar, oil, sugar, and basil in a small bowl. Pour over bean mixture. Mix well.
- Add salt and pepper to taste. Cover and refrigerate until cold.
- Just before serving, stir gently.
- Serve with a whole grain roll.
Adapted from: The Basic Shelf Cookbook, 2011 Edition, Canadian Public Health Association