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No Allergens specified
This is an easy salad to put together in a snap based on the cans many typically keep stocked in their pantries.
1 15-ounce (425-gram) can kidney beans
1 15-ounce (425-gram) can Glicks Chickpeas
1 15-ounce (425-gram) canĀ black beans
1 cup canned green beans
sliced black olives, optional
2 tablespoons Kedem Red Wine Vinegar
1 tablespoon Tuscanini Extra-Virgin Olive Oil
salt, to taste
pepper, to taste
garlic powder, to taste
Rinse and drain all canned legumes. Pour into a large bowl and combine with olives, if using.
In a small bowl, combine vinegar, oil, salt, pepper, and garlic powder and stir. Pour over beans. Adjust to taste.
Photography by Beth Warren
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