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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Cleo's Awesome Bean Salad

It's been brought to my attention that the availability of certain produce is sparse or cost prohibitive in Israel especially this time of year. With that knowledge, I'm intent on uploading a recipe that can be made from primarily canned ingredients. It may look like bean salad, but it isn't your mother's or grandmother's bean salad. It's not my mother's either as I don't think I ever ate bean salad until Cleo brought this recipe to work. Hence, it is known in the kitchen as "Cleo's Awesome Bean Salad." I love it. I'm a big fan of garbanzo beans and kidney beans. The sweet and tangy permeation of the dressing makes the salad addictive. Bite after bite, the flavor and textures are lively in the mouth.



Kosher Status: Parve
Number of servings: 6 - 8
Main Ingredient(s): Green Beans, Beans - Garbanzo, Beans - Kidney
Preparation Time: 00:20
Cooking Time: 00:10
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  • 1/2 pound frozen petite green beans
  • 1 x 15 oz. canned garbanzo beans
  • 1 x 15 oz. canned kidney beans
  • 1/3 cup finely diced red onion
  • 1/4 cup finely diced yellow pepper (or green, red)

Dressing:

  • 1/3 cup sugar
  • 3 tablespoons canola oil
  • 1/3 cup white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper



Steps:

Put the frozen green beans into a bowl. Drain and rinse the canned garbanzo beans and kidney beans. Drain well. Add to green beans.

Dice the red onion and yellow pepper. Add to mixed beans.

In a small sauce pan or microwaveable container, combine the dressing ingredients. Heat to dissolve the sugar. Pour over the beans, toss and cover bowl with plastic wrap. Shake every now and then to toss beans in the dressing. That's it! Done.



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