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<blockquote data-quote="moreluck" data-source="post: 446301" data-attributes="member: 1246">Missouri Botanical Garden&#039;s Three-bean SaladRecipe By :Missouri Botanical Garden, St. LouisAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------15 ounces canned black beans or kidney beans -- rinsed anddrained15 ounces canned northern beans -- drained15 ounces canned garbanzo beans -- drained1 large tomato -- (1 cup), chopped1 cup sweet red -- green and/or yellow-- peppers, chopped2/3 cup chopped red onion1/2 cup chopped celery3 tablespoons snipped fresh basil or1 tablespoon dried basil -- crushed2 tablespoons snipped fresh parsley2 tablespoons olive oil2 tablespoons lemon juice1 1/2 teaspoons snipped fresh oregano OR1/2 teaspoon dried oregano -- crushed1/4 teaspoon ground red pepper1. In large bowl, combine beans, tomato, sweet pepper, onion and celery.2. In another bowl, combine 3/4 cup water, basil, parsley, olive oil,lemon juice, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper and groundred pepper. Pour over bean mixture, tossing well.3. Cover and refrigerate for 4 to 24 hours. Toss to serve.Makes 10 servings.</blockquote>

[QUOTE="moreluck, post: 446301, member: 1246"] Missouri Botanical Garden's Three-bean Salad Recipe By :Missouri Botanical Garden, St. Louis Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces canned black beans or kidney beans -- rinsed and drained 15 ounces canned northern beans -- drained 15 ounces canned garbanzo beans -- drained 1 large tomato -- (1 cup), chopped 1 cup sweet red -- green and/or yellow -- peppers, chopped 2/3 cup chopped red onion 1/2 cup chopped celery 3 tablespoons snipped fresh basil or 1 tablespoon dried basil -- crushed 2 tablespoons snipped fresh parsley 2 tablespoons olive oil 2 tablespoons lemon juice 1 1/2 teaspoons snipped fresh oregano OR 1/2 teaspoon dried oregano -- crushed 1/4 teaspoon ground red pepper 1. In large bowl, combine beans, tomato, sweet pepper, onion and celery. 2. In another bowl, combine 3/4 cup water, basil, parsley, olive oil, lemon juice, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper and ground red pepper. Pour over bean mixture, tossing well. 3. Cover and refrigerate for 4 to 24 hours. Toss to serve. Makes 10 servings. [/QUOTE]

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