two beans and sweet pepper salad
This can be eaten right away. But, I feel this is even better if eaten the day after it's made.
Blue Ribbon Recipe
This bean salad is a treat for the senses. The mix of colors makes for a pretty presentation and a dish that you can't wait to dive into. Feel free to jazz it up with your favorite seasonings or substitute other beans. The flavors lend themselves well to any number of combinations.
prep time
1 Hr 10 Min
cook time
method
No-Cook or Other
yield
8 serving(s)
Ingredients
- 2 cans black beans (15 oz each)
- 1 can garbanzo beans (15 oz)
- 1 large green pepper, cut to bite-size pieces
- 1 large yellow pepper, cut to bite-size pieces
- 1 large red pepper, cut to bite-size pieces
- 1 small red onion, chopped to small pieces
- 1 tablespoon chopped Italian parsely
- 2 medium fresh lemons, juiced
- 1/3 cup olive oil
- 1 1/2 teaspoons salt or to taste
- 1/2 teaspoon black pepper, optional
How To Make two beans and sweet pepper salad
-
Step 1Open the cans of beans. Drain and rinse the beans.
-
Step 2Mix the ingredients and chill for an hour. Or serve immediately, but it is better cold.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 246kcal, carbohydrates: 30g, cholesterol: 0mg, fat: 11g, fiber: 11g, protein: 10g, saturated fat: 1g, sodium: 995mg, sugar: 2g, unsaturated fat: 9g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
Discover More
Culture:
Mexican
Category:
Other Salads
Tag:
#Quick & Easy
Collection:
All-Star Salads
Ingredient:
Beans/Legumes
Method:
No-Cook or Other
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