Yes, I prefer fresh blanched vegetables for a salad but when it is a hot summer day and I want to make a quick meal I use canned vegetables ( just like our grandmothers did). Canned vegetables can be delicious and economical. I prefer this three bean version over the salads sold at the deli counter because I can use a much smaller amount of salad dressing.
Makes 4 portions
1 (15 ounce) can cut green beans, drained
1 (15 ounce) can cut wax beans, drained
1 ( 16 oz) can garbanzo beans, drained
1/4- 1/2 cup Italian Salad dressing

In a medium size bowl combine all the beans and 1/4 cup of the dressing. Toss gently but thoroughly, add more dressing if you think you need it. Chill for at least an hour. Serve cold.
Calories per servings ( about 1 cup) 80.

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