Pickled Bean Salad

Yield: 12 Servings

Ingredients

• 14 ½ oz Frozen Cut Green Beans-Thawed
• 14 ½ oz Canned Dark Red LS Kidney Beans-Rinsed, Drained
• 14 oz Canned Garbanzo (Chickpea) Beans LS-Rinsed, Drained
• 1 oz Fresh Yellow Onion AP Diced ¼”
• ¼ cup, 2 tbl Oil Blend Vegetable 90/EVO 10
• 1/8 oz Herb Fresh Basil-Thinly sliced
• 1 pinch Spice Ground Black Pepper
• 1 tbl, 1 ½ tsp Red wine vinegar

Method

Combine all ingredients. Toss to mix.

Cover. Refrigerate overnight.

Keep chilled for service or use as directed in recipe.

Drain before serving.