Herbed Three Bean Salad
Makes 12 servings

Herbed Three Bean Salad is a traditional favorite prepared with fresh green beans, and canned kidney and garbanzo beans. This version is elevated to new heights with the addition of sage and a little rosemary, diced celery and onion, and dressed with a little olive oil and balsamic vinegar.

Prep Time: 15 minutes

Ingredients

• 1 - pound green beans, trimmed and cooked

• 1 - can (15 ounces) kidney beans, drained

• 1 - can (15 ounces) garbanzo beans, drained

• 1/2 - cup chopped red onion

• 1 - large celery rib, chopped

• 1/3 - cup olive oil

• 1 - Tablespoon McCormick® Sage Leaves

• 1 - Tablespoon McCormick® Rosemary Leaves , chopped

• 2 - teaspoons lemon juice

• 2 - teaspoons red wine or other vinegar

• 1 - teaspoon Dijon mustard

• 1/2 - teaspoon salt

• 1/4 - teaspoon McCormick® Coarse Ground Black Pepper

• 1/2 - teaspoon sugar

• 2 - cloves garlic, minced

Directions

1. In large bowl, toss green beans, kidney beans, and garbanzo beans with onion and celery.

2. In medium bowl, add sage, rosemary, lemon juice, vinegar, mustard, salt, pepper, sugar, and garlic.  Mix. 

3. Add to bean mixture; toss to coat. 

4. Season with salt and pepper.

5. Let stand for 30 minutes and taste for seasoning.

6. Serve at cool room temperature.