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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This salad was inspired by a dish served in a small sandwich shop that my husband and I used to frequent. We loved it so much that I tried my best to re-create it. It can be served as a side dish or over a bed of lettuce as a light lunch. -CL Reader Ingredients:
1/2 cup chopped green onions |
1/2 cup chopped green bell pepper |
1/2 cup chopped red bell pepper |
1 (15.5-ounce) can garbanzo beans, drained |
1 (15.5-ounce) can kidney beans, drained |
1 (15.5-ounce) can black beans, drained and rinsed |
3 tablespoons red wine vinegar |
2 tablespoons olive oil |
1 teaspoon freshly ground black pepper |
1 teaspoon lemon juice |
1/2 teaspoon salt |
Directions:
1. Combine first 6 ingredients in a large bowl. Whisk together vinegar, oil, pepper, juice, and salt; pour over bean mixture, stirring to coat. Cover and chill.
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