Ingredients

The following ingredients have 6 Servings
  • 16 ounces green beans, fresh or frozen
  • 2 cups cooked garbanzo beans or a 15-ounce can, drained and rinsed
  • 2 cups cooked kidney beans or a 15-ounce cans, drained and rinsed
  • 1 cup grape tomatoes, cut in half
  • 2 cloves garlic, minced
  • 1 shallot, diced
  • 1 jalapeño, seeded and diced
  • 2 tablespoons white wine vinegar
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons dried dill weed or 1 1/2 tablespoons chopped fresh dill
  • 1/4 teaspoon ground cumin
  • Pinch cayenne
  • Salt and black pepper to taste

Instruction

  • Bring a medium pot of water to a boil, and cook the green beans until bright green, but still crisp, about 2 minutes. Drain the green beans into a colander and run under cold water to stop them from cooking.
  • Place the cooked green beans in a large bowl and add the garbanzo beans, the kidney beans, the grape tomatoes, the garlic, the shallot and the jalapeño. Toss until combined. Stir in the vinegar, mayonnaise, dill, cumin and cayenne. Adjust seasonings and add salt and pepper to taste.
  • Chill covered for 4 hours. Serve cold.