Marinated Bean Salad
Cuisine: Italian
Author: Kitchens
  • 1 pound Italian green beans; * see note
  • salted water
  • 15 ounces red kidney beans; drained
  • 8 3/4 ounces garbanzo beans; drained
  • 1 sweet red or green bell pepper; seeded and slivered
  • 1/2 Cup slivered mild red onion
  • 1/2 Cup chopped celery
  • 2 Tablespoons sweet pickle relish
Mustard-Herb Vinaigrette Dressing:
  • 2 Tablespoons cider vinegar
  • 1 clove garlic; minced or pressed
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons chopped parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon oregano
  • 1 dash seasoned pepper
  • 2 Tablespoons olive oil
  • 1/4 Cup salad oil
  1. To prepare salad, in a large pot bring a large quantity of salted water to boil. Add green beans and boil, uncovered, until beans are tender-crisp (4 to 6 minutes). Pour into a colander to drain. Immediately rinse with cold water to stop cooking. Drain well.
  2. Mix green beans, kidney beans, garbanzo beans, pepper, onion, and celery. Stir pickle relish into dressing; set aside.
  3. To prepare Mustard-Herb Vinaigrette Dressing, in a small bowl mix vinegar, garlic, mustard, parsley, salt, sugar, thyme, oregano, and pepper.
  4. Using a whisk or fork, gradually beat in oil.
  5. Combine Mustard-Herb Vinaigrette Dressing gently with bean mixture. Cover and refrigerate for 3 hours or longer (up to 8 hours) to blend flavors.
Salad Yield: 6 to 8 servings.

Dressing Yield: 1/2 cup.
Recipe by Recipes at