Date: Mon, 10 May 93 16:46:07 EDT
From: "Hayes Dorton, MPL Corp., HAYES@MTNET2.WVNET.EDU"
2 cans cut green beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 med. purple onion, chopped
2 med./lg. tomatoes, chopped
2 cloves garlic, minced
1/2 Tbs. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
Combine the beans, vegetables, and herbs in a bowl. Pour balsamic vinegar over
whole lot, cover, and chill. I'm not sure how much b. vinegar I use for this,
but I would guess about 2 c. I cover the salad about 2/3 way. You could
probably get by with less, but I like to let as much of it marinate as
possible. This is great in warm weather and keeps awhile in the fridge.