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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My family just loves this bean salad. It provides a protein source for my vegetarian daughter and my omnivore husband likes it as well. I've adapted it from a recipe in Chatelaine Food Express, Quickies 2 Ingredients:
1/3 cup olive oil |
2 tablespoons balsamic vinegar |
1 teaspoon dijon mustard |
1 garlic clove, minced |
1 pinch salt |
1 pinch pepper |
2 (19 ounce) cans chickpeas, rinsed (or white kidney beans) |
1/2 red pepper, julienned |
1 green pepper, julienned |
1/2 cup stuffed green olive |
2 tablespoons capers (optional) |
Directions:
1. Whisk together the olive oil, vinegar, mustard, garlic, salt and pepper.
2. Add the remaining ingredients.
3. Gently fold together until evenly coated.
4. Serve over greens.
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