Bean Salad and Italian Herb Dressing

Bean Salad:
1 15 ounce can garbanzo beans, rinse and drain
15 ounces red kidney beans, rinse and drain
1/2 cup finely chopped green onions
1/4 cup chopped red onions

Herb Dressing:
1/4 cup oil
1/4 cup red wine vinegar
1 shallot, minced
1 teaspoon oregano flakes
1 teaspoon sweet basil flakes
1/4 teaspoon thyme flakes
2 cloves garlic, put through a press
salt and pepper to taste

In a bowl, toss beans and onions. Combine dressing ingredients in a glass jar with a tight fitting lid and shake vigorously until blended. Pour dressing to taste over the beans and toss to combine.

Cover bowl and refrigerate until ready to serve. This is good for picnic or barbecue side dish; easy to prepare and may be made the day before serving. Unused dressing can be stored for 1 week in the refrigerator.

Serves 8.

Vegetarian Fast and Fancy