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African Bean Salad

West African Cooking

Beans are a member of the legume family and were introduced into America by West African cooks. Most beans come from pods which are tough, stringy and inedible. Not only are beans an excellent source of fiber, they are one of the world's most important food groups. Vinegar and sugar enliven the flavor
and texture of beans. This is a barbecue and picnic classic.

    1 (14 -ounce) can green beans
    1 (15-ounce) can garbanzo beans
    1 (15 -ounce) can kidney beans
    cup shredded yellow onion
    2 tablespoons coarsely chopped red onion
    cup canola oil
    cup apple cider vinegar
    cup granulated sugar
    teaspoon salt
    teaspoon ground black pepper

1.  Drain the green beans, garbanzo beans and kidney beans
     in a medium-sized colander.

2.  In a large glass bowl, mix the yellow onion, red onion,
     oil, vinegar, sugar, salt and pepper.

3.  Toss the drained beans with the cider dressing. Cover
      the salad and refrigerate for 24 hours.

      Hint: Marinated beans are also delicious served over lettuce
      with shredded carrots. Use the marinade as a dressing.

      Makes 8 servings



 

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