Colorful pepper and bean salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup yellow bell pepper, chopped into tiny pieces1 cup green bell pepper, chopped into tiny pieces1 cup red bell pepper, chopped into tiny pieces3 plum tomatoes cut into bite sized pieces.25 vidalia onion,chopped into tiny pieces1 scotch bonnet pepper, or any really hot pepper4-5 fesh basil leaves, chopped10-15 cocktail onions, halvedvinegar from onion jar, to taste 4-5 tablespoons14 oz can low-soium chickpeas, drained and rinsedsalt to taste
Chop peppers into tiny pieces, about 1/2 inch size. Chop onion and tomato.
Process hot pepper (seeds removed or not) in blender of food processor to pulverize.
Add oil to large pan, heat and add peppers, hot pepper and onions. Saute for about 5 minutes on medium high, stirring frequently.
Add tomatoes, basil, vinegar, coctail onions and chickpeas. Simmer for about 15 minutes, stiring occasionally.
Remove to container and cool. Serve cold or hot.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Process hot pepper (seeds removed or not) in blender of food processor to pulverize.
Add oil to large pan, heat and add peppers, hot pepper and onions. Saute for about 5 minutes on medium high, stirring frequently.
Add tomatoes, basil, vinegar, coctail onions and chickpeas. Simmer for about 15 minutes, stiring occasionally.
Remove to container and cool. Serve cold or hot.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 137.1
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 483.8 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 5.7 g
- Protein: 4.8 g
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