Missouri Botanical Garden's Three Bean Salad Recipe

• 1 (15 ounce.) can black beans or possibly kidney beans, rinsed and liquid removed
• 1 (15 ounce.) can Northern beans, liquid removed
• 1 (15 ounce.) can garbanzo beans, liquid removed
• 1 lg. tomato, minced (1 c.)
• 1 c. minced sweet red, green or possibly yellow pepper
• 2/3 c. minced red onion
• 1/2 c. minced celery
• 3 tbsp. snipped fresh basil or possibly 1 teaspoon dry basil and crushed
• 2 tbsp. snipped fresh parsley
• 2 tbsp. extra virgin olive oil
• 2 tbsp. lemon juice
• 1 1/2 teaspoon snipped fresh oregano or possibly 1/2 teaspoon dry oregano, crushed
• 1/4 teaspoon grnd red pepper

1. 1.
2. In large bowl, combine beans, tomato, sweet pepper, onion and celery.
3. 2.
4. In another bowl, combine 3/4 c. water, basil, parsley, extra virgin olive oil, lemon juice, oregano, 1/2 tsp.
5. salt, 1/2 tsp.
6. pepper and grnd red pepper.
7. Pour over bean mix, tossing well.
8. 3.
9. Cover and chill for 4 to 24 hrs.
10. Toss to serve.
11. Makes 10 servings.

black beans, northern beans, garbanzo beans, tomato, sweet red, red onion, celery, fresh basil, parsley, extra virgin olive oil, lemon juice, fresh oregano, grnd red pepper

Taken from cookeatshare.com/recipes/missouri-botanical-garden-s-three-bean-salad-49462 (may not work)