| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Greek |
|
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 1 |
ts |
Grated lemon rind |
| 3 |
tb |
Lemon juice |
| 1 |
|
Clove garlic, crushed |
| 2 |
ts |
Salt |
| 2 |
ts |
Dijon-style mustard |
| 1 |
cn |
(20 ounces) chickpeas, drained |
| 1 |
cn |
(20 ounces) red kidney beans, drained |
| 1 |
pk |
(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
1. Combine oil, lemon rind, lemon juice, garlic, salt and mustard in
screw-top jar. Shake to blend dressing.
2. Combine chickpeas, kidney beans and lima beans with red pepper, onion,
cheese and tomatoes in a large bowl.
3. 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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