Corn, Bean and Chickpea Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 25 |
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I recently joined in our Community Kitchen at our Church and this was a wonderful salad. Easy to make as well. Ingredients:
3 (19 ounce) cans red kidney beans |
3 (19 ounce) cans chickpeas |
3 (15 ounce) cans black beans |
3 (12 ounce) cans corn kernels |
1 red pepper, diced |
3 vidalia onions, chopped |
1 1/2 cups diced celery |
3 teaspoons basil |
1 1/2 cups red wine vinegar |
3/4 cup oil |
3 tablespoons dijon mustard |
3 cloves minced garlic |
salt and pepper |
1 1/2 teaspoons hot pepper (optional) |
Directions:
1. Combine chickpeas, kidney beans, black beans, corn,onion,.
2. red pepper and celery.
3. Set aside.
4. Mix together basil, vinegar, oil, mustard, garlic.
5. salt and pepper.
6. Pour over bean salad and toss.
7. May add 1 12 tsp hot pepper if desired.
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