This is a great make ahead dish for a BBQ or potluck.
Ingredients:
For the Salad:
1 1/2 cups of canned green beans, drained
1 1/2 cups canned yellow beans, drained
2 cups of canned kidney beans, drained
2 cups of canned chickpeas, drained
1/2 medium onion, chopped
1 cup celery, chopped
1/2 cup diced red bell pepper
1 cup whole Green Manzanilla olives, cut in half
For the Dressing:
3/4 cup sugar
3/4 cup white or cider vinegar
1/2 cup of vegetable or olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon fresh chopped dill or 1 teaspoon dried dill
Directions:
Place all the veggies and beans in a large bowl and stir to combine.
In a Mason jar or small bowl mix the dressing ingredients well and pour on top of bean mixture. Mix well and refrigerate for at least 24 hours. Best served on the 3rd day.
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