 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Ann Mulford's recipe for Two-Bean Salad doesn't disappoint. The Lincolnville, Maine, reader says, âThis mixed salad sure is a winner. I make it a day or so ahead of time and it marinates in the refrigerator. It's simple, just stir every 12 hours.â She adds, âAnd leftovers are great over rice or noodles.â Ingredients:
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
2/3 cup shredded swiss cheese |
1/2 cup chopped onion |
1 can (3.8 ounces) sliced ripe olives, drained |
1/4 cup chopped celery |
1/4 cup each chopped green, sweet red and orange peppers |
1/3 cup balsamic vinaigrette |
Directions:
1. In a large bowl, combine the beans, cheese, onion, olives, celery and peppers. Drizzle with vinaigrette; toss to coat. Refrigerate until serving. Yield: 6 servings.
|
|