| 12 lb string beans cut in half | | 1 lrg can chick peas rinsed, drained | | 1 lrg can kidney beans rinsed, drained | | 6 x garlic cloves minced | | 1 1/2 tbl dry oregano | | 1/2 lrg red onion sliced | | 1/2 lb oil-cured Greek olives | | 1 x celery stalk diced | | 8 x fresh basil leaves - (to 10) chopped | | 1/4 cup chopped fresh parsley | | Salt to taste | | Freshly-ground black pepper to taste | | Crushed red pepper flakes to taste | | 1/4 cup olive oil | | 1 x lemon juiced | | 1/4 cup red wine vinegar |
| | Cook string beans in boiling salted water until fork tender (then put in ice bath), drain until dry. | | In a large pasta bowl add string beans , chickpeas, kidney beans, garlic , oregano , onion , olives , celery , basil , parsley . Add salt , red and black pepper to taste. Mix well. | | Whisk together olive oil , lemon juice, vinegar , toss with salad until combined. Let sit for 1/2 an hour, mixing every 10 minutes to get all ingredients coated with mixture. Chill for at least 1 hour and serve; salad can be made 1 day ahead of time. | | This recipe yields 10 servings. |
|
