| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Salads-, Legumes |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(14 oz) garbanzo beans; rinsed and drained |
| 1 |
cn |
(14 oz) black beans; rinsed and drained |
| 2/3 |
c |
Chopped red onion |
| 1/4 |
c |
Chopped fresh parsley |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Balsamic vinegar; or red wine vinegar |
| 3 |
|
Cloves garlic; finely chopped |
INSTRUCTIONS
Combine all ingredients in medium bowl. Toss to blend well. Season salad to
taste with salt and pepper. (Can be prepared 1 day ahead. Cover and
refrigerate. Let stand at room temperature 30 minutes before serving.)
Recipe by: Bon Appetit Magazine April 1996 Posted to JEWISH-FOOD digest
V97 #233 by Linda Shapiro <lss@coconet.com> on Aug 18, 1997
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”