Ingredients
- 1 can (15 ounce) kidney beans (drained)
- 1 can (15 ounce) wax beans (drained)
- 1 can (15 ounce) garbanzo beans (drained)
- 1 can (15 ounce) green beans (well-drained, use fresh beans when possible)
- 1/4 cup black olives
- 12 ounces tomatoes (2 ripe tomatoes, peeled, wedged and seeded)
- 2 large eggs (hard-boiled then quartered)
- 4 ounces radishes (4 radish, thinly sliced crisp)
- 1 can (15 ounce) artichoke hearts (marinated, drained)
- 1 anchovy fillet (flat, minced - optional)
- FRESH BASIL DRESSING
- 1/4 cup minced fresh basil
- 1 clove garlic, crushed
- 1 tablespoon caper (it said 4 ounces capers, with liquid)
- 1 cup oil (olive oil, it said, 2 1/2 cups)
- 1/2 cup red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper, to taste
- 1/8 cup chopped fresh parsley
- 4 tablespoons fresh lemon juice
- 2 teaspoon Worcestershire sauce (it said tablespoons)
- 2 teaspoons dry mustard
- 1/8 cup granulated sugar
How to Make
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Step 1: Toss all ingredients together (except the dressing ingredients).
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Step 2: Combine dressing ingredients, then add to the salad. Toss to combine.
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Step 3: After tossing, chill two hours before serving.
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Step 4: The salad will keep several days.
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Step 5: For picnics, drain off excess dressing and pack in a leakproof container.
We hope you enjoy this recipe!
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