“I lost this recipe and I found it just this morning, while going through a bunch of old papers. I'm so HAPPY! I'm posting it immediately so it won't get lost again! I got this from a former co-worker, who had it at a potluck and liked it so much she got the recipe, and brought me a copy since she knew how much I loved to cook. I changed it up a bit, making big changes to the dressing and adding a bit to the actual salad components. This is a little on the sweet side, admittedly, but the sugar can be cut back to suit tastes. This is my favourite and I'm so glad I found it!”
READY IN:
25mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain a 19-oz tin of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl.
  2. Drain a 14-oz tin of green beans and a 14-oz tin of wax beans well and then add to bowl.
  3. Drain a 19-oz tin of red kidney beans, rinse well then drain again; add to bowl.
  4. Dice up a coloured bell pepper (red, orange or yellow, I don't use green as I don't like them much) and add to beans.
  5. Peel a small red onion and slice into very thin strips and add to bowl.
  6. Lastly, add about 1/2 cup of chopped fresh flatleaf parsley.
  7. Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/2 cup), minced fresh garlic, worcestershire, and salt and pepper.
  8. Pour dressing over salad ingredients and toss.
  9. Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt).
  10. When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.

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