Summer Green Bean Salad

This week I’m moving out of where I live now. As everyone who has ever done that before knows, that means Operation: Eat Out The Pantry has begun. I try to keep enough canned and dry goods that if a war suddenly broke out I could live off of what I have for a month. Or through a New England winter. I made this in 10 minutes from canned goods. It would be great in the Summer with fresh green beans, too. It makes a lot which means I have my work cut out for me this week.

Summer Green Bean Salad

Ingredients(Makes 4 entrée servings):

• 1 can chickpeas, drained
• 1 can kidney beans, drained
• 1 can green beans, drained OR 1 cup fresh steamed green beans cut
• 1/4 cup sliced olives
• 1/4 cup craisins(optional)
• 2 Tablespoons extra virgin olive oil
• 1 1/2 Tablespoons white vinegar
• 3/4 teaspoon salt

Combine all of the ingredients together in a bowl.

Toss the salad until all the ingredients are spread out. Serve at room temperature.

As good as this was, I have a feeling it’s going to be more fun eating through my chocolate stash than cans of beans. Just a thought.