

Pantry Shelf Gourmet Bean Salad
Bean
Salad
1
can Pantry Shelf Red Kidney Beans 19 oz.
1
can Pantry Shelf Chick Peas 19 oz.
1
can Pantry Shelf Black Pitted Olives 19 oz.
Fresh Cherry Tomatoes
Chopped Onion
Salt
Pepper
Olive Oil
Wash and drain red kidney beans and chick peas. Place in a bowl. Wash and
drain black pitted olives. Add to bean mixture. Slice cherry tomatoes in
half and add to mixture. Add chopped onion. Season with salt and pepper to
taste and sprinkle with olive oil.
Toss and serve.
For
something a little different, add some mango slices or white grapes.
Makes 4 – 6
generous servings.

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