Garbanzo Bean and Sweet Pepper Salad
- Reviews 1
Ready In: 4 hrs
Serves: 6-8
Ingredients
- 2 medium red sweet bell peppers, roasted and skinned or 1 (7 ounce) jar roasted sweet red peppers, drained
- 4 cups cooked garbanzo beans (about 1 1/2 cups dry or equivalent canned beans, rinsed well and drained) or 2 cups cooked garbanzo beans and 2 cups kidney beans
- 1⁄2 cup sliced green onion
- 1⁄2 cup finely chopped celery
- 2 tablespoons capers, drained
DRESSING
- 1 -2 garlic clove, minced
- 3 tablespoons chopped of fresh mint, NOT dried
- 3 tablespoons olive oil (NO substitution)
- 3 tablespoons lemon juice (or 3 tablespoons combination of lemon juice and vinegar) or 3 tablespoons white wine vinegar (or 3 tablespoons combination of lemon juice and vinegar)
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- lettuce leaves (optional) or baby spinach leaves (optional)
Directions
- In a large non-reactive bowl combine vegetables, beans and capers.
- In screw-top glass jar or glass measuring cup combine the remaining ingredients and shake or blend well.
- Pour over bean mixture. Toss well to coat.
- Cover and chill at least 4 hours.
- Serve on a bed of lettuce leaves or spinach leaves, if desired.
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