Basil Bean Salad blends the flavors of basil, a herb more often associated with tomato dishes, and beans. The result proves yet again that simple can be the most delicious. Serve as a side salad or a light lunch.
1 16 oz can dark kidney beans, rinsed and drained
1 16 oz can canellini beans
1 14-1/2 oz can cut green beans, drained
1 14-1/2 oz can wax beans, drained
1 small jar diced pimento
1 16 oz can whole kernel corn, drained
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup white wine vinegar
6 Tbsp granulated sugar
2 tsp dried basil (I prefer to use fresh and double the quantity)
1 tsp Creole seasoning (Use another spicy seasoning if you prefer)
1/2 tsp black pepper
1 tsp dry mustard powder
In a large bowl, combine beans, green pepper, onion, corn and pimento.
In a small bowl, combine vinegar, oil, sugar, basil, mustard, Creole seasoning and pepper; mix well.
Pour over bean mixture; toss to coat.
Chill for several hours or overnight; stir occasionally.
Yield: 10 to 12 servings.