Search Recipes by
-
font size
decrease font size
increase font size
- 1 Comment
15 oz. can chickpeas, drained and rinsed
8 oz. kidney beans, drained and rinsed
1/2 red bell pepper, finely chopped
2 green onions, sliced
3 cloves garlic, minced
juice from 1 lemon (about 1/4 cup)
1/3 cup olive oil
1 tsp. sugar
1/4 tsp. dijon mustard
salt and pepper to taste
8 oz. kidney beans, drained and rinsed
1/2 red bell pepper, finely chopped
2 green onions, sliced
3 cloves garlic, minced
juice from 1 lemon (about 1/4 cup)
1/3 cup olive oil
1 tsp. sugar
1/4 tsp. dijon mustard
salt and pepper to taste
Combine chickpeas, kidney beans, bell pepper, green onions, and garlic in a medium bowl. In a separate bowl, whisk together lemon juice, olive oil, sugar, dijon mustard, and salt and pepper to taste. Toss with salad and refrigerate until you serve.
Additional Info
-
Source:
Modified from Allergic Kid
Published in
Sides/Salads
Tagged under
Add comment
1 Comment
-
Comment Link
Friday, 22 January 2010 22:00
posted by
Michelle
This was bright and flavorful and a great side dish full of protein.
This e-mail address is being protected from spambots. You need JavaScript enabled to view it