Herbed Three Bean Salad

Ingredients

• ¼ cup(s) olive oil
• ½ cup(s) chopped red onion
• 1 can(s) (15 ounces) chickpeas (garbanzo beans), drained and rinsed
• 1 can(s) (15 ounces) kidney beans, drained and rinsed
• 1 pound(s) green beans, trimmed and cooked
• ½ teaspoon(s) sugar
• ½ teaspoon(s) McCormick® Sea Salt Grinder
• + 5 more ingredients
• • ½ teaspoon(s) McCormick® Garlic Powder
  • 1 teaspoon(s) Dijon mustard
  • 1 teaspoon(s) McCormick® Thyme Leaves
  • 2 teaspoon(s) McCormick® Rosemary Leaves
  • ¼ cup(s) red wine vinegar

1. Mix oil, vinegar, rosemary, thyme, mustard, garlic powder, sea salt and sugar in large bowl with wire whisk until well blended. Add beans and onion; toss to coat well. Cover. 2. Refrigerate at least 1 hour to blend flavors. Toss before serving.

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