| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Greek | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Vegetable oil |
| 1 | t | Grated lemon rind |
| 3 | T | Lemon juice |
| 1 | Clove garlic, crushed | |
| 2 | t | Salt |
| 2 | t | Dijon-style mustard |
| 1 | 20 ounces chickpeas | |
| drained | ||
| 1 | 20 ounces red kidney | |
| beans drained | ||
| 1 | 10 ounces frozen baby lima | |
| beans thawed | ||
| 1 | c | Chopped sweet red pepper |
| 1/2 | c | Chopped red onion |
| 8 | oz | Mozzarella cheese, cut into |
| cubes | ||
| 3 | Tomatoes, chopped | |
| Greek or black olives |
INSTRUCTIONS
Combine oil, lemon rind, lemon juice, garlic, salt and mustard in screw-top jar. Shake to blend dressing. Combine chickpeas, kidney beans and lima beans with red pepper, onion, cheese and tomatoes in a large bowl. Pour dressing over; toss to coat well. Cover and chill. Garnish with olives. Posted to FOODWINE Digest 21 Mar 97 by "Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 22, 1997
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