Roasted Red Bell Pepper Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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If you love roasted red bell peppers, increase the amount used. I usually decrease them a bit. Ingredients:
16 ounces garbanzo beans, rinsed and drained |
16 ounces black beans, rinsed and drained |
4 ounces roasted red peppers, chopped |
1/4 cup extra virgin olive oil |
3 tablespoons balsamic vinegar |
1/4 cup fresh basil leaf, slivered |
1 stalk celery, chopped |
1/4 cup red onion, chopped |
salt and pepper, to taste |
romaine lettuce leaf, chopped |
Directions:
1. In a small bowl, toss all ingredients together, except lettuce.
2. Place lettuce on a dinner plate.
3. Spoon pepper-bean salad over lettuce.
4. You can make ahead and refrigerate, just bring back to room temperature before serving.
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