Monday, July 04, 2005

Corn, Bean and Chickpea Salad

1 (19 ounce) can red kidney beans
1 (19 ounce) can chickpeas
1 (15 ounce) can black beans
1 (12 ounce) can corn kernels (optional)
1/3 red pepper, diced
1 vidalia onions, chopped
1/2 cup diced celery
1 t basil
1/2 cup red wine vinegar (apple cider vinegar works well too)
1/4 cup oil
1 T Dijon mustard
1 clove minced garlic
salt and pepper
1/2 t hot pepper (optional)

Combine chickpeas, kidney beans, black beans, corn,onion,red pepper and celery.  Set aside.  Mix together basil, vinegar, oil, mustard, garlic, salt and pepper.  Pour over bean salad and toss. May add 1 12 tsp hot pepper if desired.

This came from Recipezaar.com.  It’s really flavourful and colourful.  I don’t really like raw onion, so I actually caramelised them and let them cool before adding to the salad.  This one is really open to improv, so have fun with it.

Nutritiona information (per serving) - 324 calories, 8.2g fat (1.2g saturated), 51.6g carbs (13.1g fiber)

Posted by Diosa in • Gluten free • Salads • Vegetarian

Next entry: Bean Flour Tortillas

Previous entry: Soy Sauce Substitution

The trackback URL for this entry is:

  1. There are no trackbacks for this entry

  1. I love chickpeas.
    I try to make them for dinner but my family just complains to much:)

    Anna  on  11/05  at  10:27 PM

Name:

Email:

URL:

Submit the word you see below:


Smileys

Remember my personal information

Notify me of follow-up comments?

Back to main