Dilly Bean Salad
19 Sep 2011
|Onion soup mix||1 Ounce (Lipton, 1 Envelope)|
|Water||3⁄4 Cup (12 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Fresh dill||1⁄4 Cup (4 tbs), snipped|
|Parsley||1 Tablespoon, finely chopped|
|Garlic clove||1 Small, finely chopped|
|Green beans||1 Pound, cooked|
|Canned chickpeas/Red kidney beans||16 Ounce, drained (Garbanzo Beans)|
|Mushrooms||2 Cup (32 tbs), sliced|
1) In a bowl combine the onion soup mix, water and vinegar.
2) Mix in the oil, dill, parsley and garlic.
3) Add the remaining ingredients and toss well.
4) Chill the salad well before serving. Serve as a side to meat mains.
Preparation Time:10 Minutes
Dilly Bean Salad Recipe