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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
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Source:
Modified from Allergic Kid
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Published in
Sides/Salads
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
1 Comment
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Friday, 22 January 2010 22:00
posted by
Michelle
This was bright and flavorful and a great side dish full of protein.
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