2 beans and sweet pepper salad

hanaa abiskaron

By
@hanaa

it is best if eaten the day after .


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Rating:

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Serves:

8

Prep:

10 Min

Method:

No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a treat for the senses! The mix of colors makes for a very pretty presentation... and a dish that you can't wait to dive into. Feel free to substitute other beans if you wish - The flavors lend themselves well to any number of bean combinations.

Ingredients

30 OZ can(s)
black beens
15 Oz can(s)
garbanzo beens
one large
green peppers cut to bite size pieces
one
yellow peppers cut to bite size pieses
one
red peppers cut to bite size pieces
2
fresh lemon juice
1/3 c
olive oil
1 1/2 tsp
salt or as needed for taste
1/2 tsp
black pepper(option)
1 Tbsp
chopped italian parsely
1 small
red onion chopped to small pieces

Directions Step-By-Step

1
open the cans of beans and drain and rinse the beans
2
mix all ingredients together and chill for an hour tor serve immidiatly but it is better cold

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Collection: All-Star Salads
Other Tag: Quick & Easy