makes 4 servings prep time about 5 to 7 minutes
1 can, 15 oz., can mixed salad beans(kidney beans, pinto beans and garbanzo beans) drained and rinsed
8 oz fresh green beans, cut into 1 1/2 inch pieces
1 cup canned black eyed peas, drained and rinsed
1/2 cup red onion, diced
1/2 cup celery diced
1/2 cup red bell pepper, ribs and seeds removed and diced
1/4 cup chopped fresh parsley
2 Tbsp red wine vinegal
2 Tbsp olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
in a medium bowl, combine mixed salad beans, green beans, black eyed peas, red onion, celery, red bell pepper and parsley.
for dressing, in a small bowl whisk together vinegar, olive oil, basil, oregano, garlic powder, salt and black pepper.
pour dressing over bean mixture and stir well to combine. serve immediately or chill in the refrigerator for 30 minutes or more to allow the flavors to blend. serve alone, on mixed greens or combine with cooked pasta or grains.
variation; vary the flavor and color of this salad by substituting other canned bean varieties, like black beans, white or black soy beans, butter beans, or navy beans and also adding 2 diced plum tomatoes or 1 large tomato.
really good over pasta!! hot pasta... yummy!!