| Ingredients |
1 lb Fresh green beans, 1"
Pieces, steamed until tender
& cooled
1 15-16oz can garbanzos
1 15-16oz can kidney beans
1 large Red onion, coarsley chopped
1/2 cup Seasoned rice vinegar
|
|
| Preparation |
Combine all ingredients in a sealed plastic container and shake well. Let
sit in fridge overnight, gets better with age, up to 10 days in the fridge.
Posted by Judy.Mingram@west.sun.com (Judy Mingram - SunSelect) to the
Fatfree Digest [Volume 16 Issue 3] Mar. 7, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á |
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