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(2 c dried garbanzo or chili beans = 6 c cooked and rinsed.)
| The dressing. The oil, vinegar and sugar can be replaced with commercial oil and vinegar or Italian dressing. | |||
|---|---|---|---|
| Rosemary | 1 T fresh or 1 t dried, finely chopped or mortared. If dried, let the dressing sit for an hour or more to soften. | 3 T fresh or 1 T dried | |
| Apple cider vinegar. | 1/3 c | 1 c | |
| Olive Oil | 1/4 c | 3/4c | |
| Sugar | 1/4 c (4 T) | 3/4 c | |
| Salt and pepper | If making dressing from scratch, try 1/2 T salt and 1/4 t pepper. If using commercial dressing with salt in it, start low and work your way up. | 1.5 T salt, 1 t pepper | |
| The ingredients. Adjust the bean ratio to suit your taste and your supply on hand. Pour dressing on top, toss to coat, and chill for 1 - 24 hours. | |||
| Cannellini beans, cooked and rinsed: | 1 15-oz can (1.5 cups cooked beans) | 3 cans | |
| Chili or kidney beans, cooked and rinsed: | 1 15-oz can (1.5 cups cooked beans) | 2 cups dry, cooked (5-6 cups) | |
| Garbanzo beans, cooked and rinsed: | 1 15-oz can (1.5 cups cooked beans) | Two cups dry, cooked (5-6 cups) | |
| Chopped, sauteed onion | 1 small | 1 large | |
| Celery Stalks | 2, chopped fine | 6, chopped fine | |
| Black olives, green olives, feta cheese, red peppers, cherry tomatoes | If desired | If desired | |
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