American Recipes
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| Ingredients |
| 1 |
Dark red kidney beans , drained and rinsed |
1 can |
| 2 |
Black-eyed peas , drained and rinsed |
1 can |
| 3 |
Chick peas , drained and rinsed |
1 can |
| 4 |
Roasted-garlic vinegar |
1/3 cup |
| 5 |
Olive oil |
3 tablespoons |
| 6 |
Salt |
1/2 teaspoon |
| 7 |
Freshly ground black pepper |
1/2 teaspoon |
| 8 |
Yellow bell pepper, chopped |
1 |
| 9 |
Red onion, chopped |
1 |
| 10 |
Fresh parsley , chopped |
2 tablespoons |
| Method |
Combine the vinegar, oil, parsley, salt and pepper in a large salad bowl. Add
the kidney beans, black-eyed beans, chickpeas, onion and bell pepper; toss to
coat. Cover and refrigerate, until chilled.
Note - To make your own roasted garlic vinegar, mix 2 cloves of roasted garlic with
1/3 cup of vinegar.
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| Servings - 5 |
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| Introduction
of the dish |
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Michigan is a bean country; a huge variety of field beans,
such as cranberry, kidney, navy, black and pinto beans are grown in the state.
This bean salad is very delicious and healthy to eat.
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| Served
With... |
Served as side dish to any main course dish
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