Ingredients
- 1 can drained green beans (396 ml or 14 ounces)
- 1 can drained wax beans (396 ml or 14 ounces)
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 (15 ounce) can of Romano beans or the beans of your liking, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1⁄2 red bell pepper, diced
- 1/2 white or purple onion diced
- 2 stalks of celery diced
Dressing
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1 teaspoon salt (I use “Windsor® Half Salt)
- 1⁄4 cup olive oil
- 1⁄3 cup red wine vinegar
- 1⁄4 teaspoon hot sauce
Directions
- Put all beans and vegetables into a bowl
- Mix together all the dressing ingredients and whisk together
- Pour over beans and vegetables
- Put into the refrigerator and cool
- Serve cold
Enjoy