Southwestern Three-Bean Salad
For dressing, in a screw-top jar, combine vinegar, orange juice, cilantro or parsley, garlic, and turmeric. Cover; shake well.Advertisement
Cook green beans and corn in a small amount of boiling water 5 minutes or until crisp-tender. Drain. Rinse with cold water; drain. Combine green beans, corn, black beans, carrots, garbanzo beans, and onion.
Pour dressing over bean mixture; toss to coat. Chill, covered, in refrigerator at least 2 hours or up to 24 hours, stirring occasionally. Makes 8 side-dish servings.