You can also use purchased Italian dressing in place of the homemade if you prefer.
1 cup Italian Dressing (below)
1 cup (15 to 16 ounces) cut green beans, drained
1 can (15 to 16 ounces) wax beans, drained
1 can (15 to 16 ounces) kidney, black or garbanzo beans, rinsed and drained
4 medium green onions, chopped (1/4 cup)
¼ cup chopped fresh parsley
1 tablespoon sugar
2 cloves garlic, finely chopped
1. Make Italian dressing. Remove 1 cup dressing; set aside. Cover and refrigerate remaining dressing to use for other salads. Shake before using.
2. Mix beans, onions and parsley in medium glass or plastic bowl.
3. In small bowl, mix the 1 cup dressing, sugar and garlic. Pour over salad; toss. Cover and refrigerate at least 3 hours to blend flavors, Stirring occasionally.
4. Just before serving, spoon bean mixture into bowl with slotted spoon.
Italian Dressing
1 cup olive or vegetable oil
¼ cup white or cider vinegar
2 tablespoons finely chopped onion
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon sugar
1 teaspoon ground mustard
½ teaspoon salt
½ dried oregano leaves
¼ teaspoon pepper
2 cloves garlic, finely chopped
In tightly covered container, shake all ingredients. Shake before serving.
Photo courtesy: tarladalal
1 can (10.75 ounces) condensed cream of mushroom, cream of celery or cream of chicken soup
