I used green beans and sweet basil fresh from my Tower Garden in this recipe. If you would like more information about how to save your family money on groceries by growing your own in a 3′ x 3′ space, click here.
Makes 4 Servings
- 2c fresh green beans
- 1T fresh sweet basil, chopped
- 15oz can garbanzo beans (chick peas), rinsed and drained
- 15oz can kidney beans, rinsed and drained
- 1/4c sun-dried tomatoes
- 1 clove garlic, minced
- 2T lemon juice
- 1T olive oil
- Cashew Cheese
Bring a medium pot of water to a boil. Cook the green beans in the water until bright green and crisp (approximately 2 minutes). Remove the green beans to a collander and rinse with cold water to stop the cooking.
In a large bowl, combine the green beans, garbanzo beans, kidney beans, garlic, sweet basil, sun-dried tomatoes, lemon and olive oil. Toss to coat. Serve with a sprinkle of the cashew cheese if desired.