Three Bean Salad
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½ of 1 can Teasdale garbanzo beans (chickpeas), drained and rinsed
½ of 1 can Teasdale kidney beans, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
1/2 cup cider vinegar
1/4 cup vegetable oil
1 tablespoon honey
1/2 teaspoon ground dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery.
In a separate bowl, whisk together the vinegar, oil, honey, mustard,
garlic powder and black pepper. Pour dressing over the salad, and
toss gently to coat.
Cover, refrigerate at least 2 hours, and gently toss before serving.