Italian Cece Bean Salad
- Minutes to Prepare:
- Number of Servings: 14
Ingredients
This recipe can be adjusted for a large crowd or for one person to keep in their fridge to snack on ;)For the listed recipe, this is what I tend to make for picnics or BBQs. 2 cans each of the Kidney and Garbanzo beans (low sodium), half a bunch of fresh curly parsley, 6 fresh garlic cloves (to taste), red wine vinegar & olive oil (to taste), and salt and pepper.
Rinse beans in a colander and set aside. Pulse in a food processor 1/2 a bunch of fresh parsley (curly) and 6 cloves of garlic (to taste- some like more, some like less). You can also manually chop the garlic/parsley...
Place drained beans in large bowl, toss in the garlic/parsley mixture gently. Slowly add olive oil and vinegar (this is also to taste- I prefer more vinegar to olive oil but the traditional recipe calls for more olive oil). Season to taste with salt and pepper.
Tastes best when made the night before so flavors can marry in the fridge! Stir occasionally to mix everything back up.
Serving Size: 14
Number of Servings: 14
Recipe submitted by SparkPeople user SARINA320.
Place drained beans in large bowl, toss in the garlic/parsley mixture gently. Slowly add olive oil and vinegar (this is also to taste- I prefer more vinegar to olive oil but the traditional recipe calls for more olive oil). Season to taste with salt and pepper.
Tastes best when made the night before so flavors can marry in the fridge! Stir occasionally to mix everything back up.
Serving Size: 14
Number of Servings: 14
Recipe submitted by SparkPeople user SARINA320.
Nutritional Info Amount Per Serving
- Calories: 238.1
- Total Fat: 13.8 g
- Cholesterol: 0.0 mg
- Sodium: 351.6 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 6.5 g
- Protein: 8.2 g
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