Rancho
Bean Salad
1
20-oz. can kidney beans, drained
1 20-oz. can cannellini beans, drained
1 20-oz. can black beans, drained
2 20-oz. cans chick peas (garbanzo beans), drained and rinsed
1 large onion, coarsely chopped or 8-12 green onions, chopped
3 pimientos, chopped
4 celery stalks, chopped
18-24 stuffed olives, chopped
2 whole green chiles, chopped, or one 4 oz. can chopped green chiles
1/3 c. chopped fresh parsley
1/2 c. olive oil
3 to 4 Tbls. wine vinegar
2 whole cloves garlic, cut in half
1 tsp. salt
1 tsp. freshly ground black pepper
Mix
beans, chick peas, onions, pimientos, celery, olives, chili peppers and
parsley. Combine remaining ingredients to make a dressing and shake well
in a screw-top jar. Pour dressing over salad and toss well. Marinate in
refrigerator for at least an hour. Remove garlic before serving. Serve
on a bed of greens and garnish with sliced tomatoes.
Serves 16 or so.
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