Stymie’s Three-Bean Salad

16 oz can of chick peas, drained and rinsed
16 oz can of black beans, drained and rinsed
16 oz can of kidney beans or black-eyed peas, drained and rinsed
6 fresh pulm tomatoes, chopped
3 Tbsp of chopped fresh coriander
1 ½ cup chopped red onion
¼ cup balsamic vinegar
1 Tbsp Tabasco sauce

In a large bowl combine the beans, tomatoes, coriander and onion.

Add the oil, vinegar, Tabasco, and salt and pepper to taste.

Stir gently and let it stand at room temperature one hour before serving.

Makes 6 to 8 servings.

Has a nice bite to it. Helen brought this to the 2001 Pool Party.

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