IntroductionGarbanzo and Kidney Bean Salad Garbanzo and Kidney Bean Salad
1 can Red kidney beans, low sodium, rinsed drained
1 can Garbanzo beans
1/2 c chopped Bell Pepper
1 cup of chopped Red Onion
Balsamic Vinegar to taste
1/2 tbsp Olive Oil
1/4 - 1/2 tsp dried italian herb seasoning
Best when ingredients can marinate together for a few hours before serving. Serve cold with entree, or just eat as a snack in between meals. Other add in options: diced tomatoes, rinsed and drain black beans, blackeyed peas, limas, etc.
chop bell pepper and onion
add vinegar and olive oil, mix
Serving Size: Makes about 6 half cup servings estimation
Number of Servings: 6
Recipe submitted by SparkPeople user SHELIAM36.