From allrecipes.com by sourdough girl.
This is one of my favorite summer salads, and now one of my favorite winter salads. Great over crisp romaine lettuce with warm bread.
1 15-oz can garbanzo beans, drained
1 15-oz can kidney beans, drained
1 lemon, zested and juiced
1 medium tomato, chopped
1/4 c chopped red onion
1/2 c chopped fresh parsley
1 t capers, rinsed and drained
3 T extra virgin olive oil
1/2 t salt, or to taste
In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
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