Three Bean Salad

BBQ season is here!  There are many renditions of Three Bean Salad and this is my take.  This salad is the perfect addition for your next outdoor feast.  Without having any mayo in it, the salad can sit outside and you will have no worries.

15.5 oz can Kidney  Beans - Drained and Rinsed
​15.5 oz can Garbanzo Beans - Drained and Rinsed
15.5 oz can French Style Green Beans - Drained and Rinsed
1/4 c Finely Chopped Shallot
2 - 3 Cloves Garlic - Crushed
8 oz Robusto Italian Dressing ( Wishbone is my favorite)
2 Tbsp Chopped Flat Leaf Parsley
2 Tbsp Chopped Basil
1 Tbsp Sugar
Kosher Salt
Fresh Ground Pepper

Drain and rinse the Kidney, garbanzo and green beans.  Combine the beans in a medium size bowl.  Add the chopped shallot, crushed garlic, dressing, parsley, basil and sugar.  Stir to combine.  Season with a few grinds of pepper and a pinch or two of salt.  Cover and refrigerate for at least 4 hours.

Before serving, stir the mixture and taste if additional salt or pepper is needed.  Season as you desire. 

Salad can be served at room temperature and will keep in the fridge for 3 - 4 days.

Serves 4 - 6 people