Bean Salad

Hi all:
It’s another hot day in Southern California I’d thought share some more summertime recipes with you. Here’s mine bean salad . Good luck with this recipe.

Bean Salad

List A (Pick 2 from this list)
1 can 15 oz. can garbanzo beans (chickpeas), drained and rinsed
1 can 15 oz. can kidney beans, drained and rinsed
1 can 15 oz. great Northern beans, rinsed, and drained
1 can 15 oz. can black beans, rinsed, and drained
1 can 15 oz. can navy beans, rinsed and drained
1 can 15 oz. can cannelloni beans, drained, rinsed

List B
1 can 14.5 oz. green beans, drained
1 can 14.5 oz. wax beans, drained
1 10 oz. package frozen green peas

List C
¼ cup Balsamic vinaigrette
¼ cup Tarragon vinaigrette
¼ cup Red wine vinaigrette
¼ cup Italian dressing
¼ cup Greek vinaigrette

1. In a large colander add two choices from list A, and one choice from list B.

2. Raise the beans under cold water thoroughly.

3. Place beans in a large bowl.

4. Chose one choice from list C and toss with beans in till thoroughly coded.

5. Refrigerate at least 4 hours at least four hour so the flavors can become one.

Warning: I have not tried all the combination. I have tried many of the combination and they all have worked.

PS ~ Next recipes will be post on Thursday.