Garbanzo, Lima and Kidney Beans make up this refreshing salad!
We eat a lot of salads, but sometimes I just don’t want lettuce. Sure, there’s all types of lettuces and greens, and radicchio, etc. but sometimes I’m just on overload with the greens. That’s when this bean salad steps in! Every time I make it I absolutely love it, and wonder why I don’t make it more often.
For this recipe I used store-bought Roasted Red Peppers. It’s such a time saver, and I always have them on hand. I buy the type that are packed in olive oil and they’re delicious.
This recipe serves 4 to 6.
INGREDIENTS
1 can Garbanzo Beans, drained
1 can Lima Beans, drained (or a small bag of frozen)
1 can Kidney Beans, drained
1 small Red Onion, diced
2 stalks of Celery, diced
1 cup Roasted Red Peppers (in olive oil), diced
1 tsp Italian Seasoning
1 tsp Granulated Garlic
1 tsp Red Wine Vinegar
A few dashes of Crushed Red Pepper
Salt and Pepper, to taste
METHOD
Mix all the ingredients together in a large bowl.
Taste and add more salt and pepper, if necessary.
Best served cold.
Enjoy!
I can eat this for breakfast! I’m known as the ‘Bean Queen’…make one with 11 beans in it…not so quick and easy, so I’m likin’ yours better!! xox Ally
Sounds delicious! I think I’ll have to add some sun-dried tomatoes (in olive oil) since I don’t have roasted red peppers in olive oil.
BTW, don’t let your Frenchies get a hold of this!!!
HaHa!! Hope the Bean Salad turned out yummy!