This past Monday my teen-ager had the responsibility of making lunch for us. He was wanting to have something kind of summer like, and decided on a Three Bean Salad for one of the meal components. It was absolutely delicious! There are different versions of this salad, but the one he made does not use vinegar, which I like to avoid. Our family of four snarfled it up, and there were zero leftovers. We ate it with humus and bread, with a fruit salad for dessert. If you wanted it to serve more people, it would be easy to double the recipe. Anyway, here's the recipe--enjoy! (Sorry I didn't think to take a picture of it first--we were too busy eating it! My son did take a pictue of the empty bowl, and I think he is going to post that on his blog!)
Three Bean Salad
Mix together in medium bowl:
1 can cooked kidney beans
1 can cooked green beans
1 can cooked garbanzo beans
2 green onions
1/2 can black olives, sliced
2 T. chopped pimento
Then mix dressing ingredients separately in small bowl:
1/4 c. lemon juice
1/4 c. honey
1/8 c. olive oil
1 T. soy sauce (we use Braggs)
Mix dressing together and then pour over bean mixture, stirring gently. Cover and marinate in fridge for several hours or overnight. Enjoy!
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