This is a modification of a recipe from the “Favorite Recipes of California Winemakers”. The salad is simply equal amounts of three beans, together with onions and peppers. The veggies are marinaded in a herb flavored vinaigrette dressing. It is very simple to make and enjoy.VEGGIES
1 can (15 oz) garbanzo beans or about 2 cups of cooked dried garbanzo beans
1 can (15 oz) red kidney beans or about 2 cups of cooked dry beans
1 large red onion, quartered and sliced
red, yellow, green, poblano, jalapeno, or other peppers, to taste
Tip and cut the green beans into 1 inch segments. Steam or blanch them for about 3 minutes or to the degree of tenderness you prefer. This will yield about 2 cups of cut green beans.
Drain the red kidney beans and the garbanzo beans. Seed and dice the peppers. I like poblanos, but you should select the pepper, or combination of peppers for your preferred taste. Combine all vegetables in a large bowl.DRESSING
1/3 cup red wine vinegar
¼ cup red wine
¼ cup sugar, more if you like a sweeter dressing
¼ teaspoon dried basil or mixed herbs (use 1 tsp to 1 tbsp if the herbs are fresh)
¼ teaspoon garlic powder
Combine the marinade ingredients, whisk and pour over the veggies. The bean salad improves as it marinates in the refrigerator for a few days.