Name: Technicolor Bean Salad
Yield: 10 to 12 portions
Ingredients: 1 can (16 ounces) each of garbanzos (chickpeas), white kidney beans, red kidney beans, baby lima beans, and black-eyed peas; 1 cup chopped well-rinsed scallions (green onions); Garlic Dressing; 1 pound fresh green beans, or half green and half yellow wax beans, cooked; ½ cup chopped fresh Italian (flat-leaf) parsley, for garnish

Preparation info

10 to 12
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Three-bean salad always seems so limiting, so we’ve gone a bit further.

Ingredients

1 can (16 ounces) each of garbanzos (chickpeas), white kidney beans, red kidney beans, baby lima beans, and black-eyed peas<

Vegan
Gluten-free

Method

Drain the canned beans, rinse thoroughly with water, and drain again.
Cut the green beans into 2-inch lengths.
Toss the canned and fresh beans together in a large bowl. Pour in the dressing, sprinkle on the scallions, and toss again.
Cover and refrigerate overnight before serving. Garnish with the chopped parsley. Serve at room temperature.<

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Technicolor Bean Salad

Ingredients

Method

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Components

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