This salad keeps for quite awhile in the fridge. It is hearty and satisfying as a main dish and makes a quick lunch when you have it waiting ready in the fridge. It’s also a perfect accompaniment to Roasted Root Vegetables along with a bread or bun of some sort for a great meal!
Prepare marinade:
1 cup olive oil
1/4 cup lemon juice
1/4 cup apple cider vinegar
1 Tbsp minced fresh parsley (or 1 tsp dried parsley flakes)
1 tsp oregano
1 tsp dill weed
1 tsp basil
1/2 tsp dry mustard
1/2 tsp garlic powder
Blend well, either in a blender, or with a whisk, or shake it vigorously in a tightly closed jar.
2 cups cut green beans (fresh or frozen cooked, chilled)
1 cup kidney beans
1 cup chickpeas
1/2 red onion, chopped
Toss with desired amount of marinade.
No comments:
Post a Comment