DFM Four Bean Salad

Name: DFM Four Bean Salad Recipe
Prep time: 120 min
Cook time: 90 min
Total time: 210 min
Yield: 8
Ingredients: 1 cup Beans red kidney; 1 cup Chickpeas (garbanzo beans); 1 cup Beans black; 1 cup Beans pinto; 3 tbsp Pimentos; .5 cup chopped Green Peppers (bell peppers); 0.50 cup Red Onion Raw (1/4 cup 40g or 1.4oz); 2 clove Garlic; 1 tbsp Parsley; 3 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon juice; 1 tsp Oregano ground; 1 tsp Pepper black; .5 tsp Salt; .5 tsp Pepper white

Minutes to Prepare: 120
Minutes to Cook: 90

Number of Servings: 8

Ingredients

1 cup Beans, red kidney 1 cup Chickpeas (garbanzo beans) 1 cup Beans, black 1 cup Beans, pinto 3 tbsp Pimentos .5 cup, chopped Green Peppers (bell peppers) 0.50 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 2 clove Garlic 1 tbsp Parsley 3 tbsp Extra Virgin Olive Oil 1 tbsp Lemon juice 1 tsp Oregano, ground 1 tsp Pepper, black .5 tsp Salt .5 tsp Pepper, white

Directions

Cook dry beans in boiling water after soaking overnight.
Cook beans until soft, approx 60 to 90 minutes.
Recommend to cook beans separately to avoid overcooking
Drain all water off beans and rinse twice in cold water.
Allow beans to come to room temperature or place in refrigerator until cool.
Place cooled beans in large mixing bowl, add chopped pimentos, chopped garlic, chopped red onion, and green pepper.
Add other ingredients and stir gently until all ingredients are coated with olive oil.
Add salt and pepper to taste
Store in closed container in refrigerator, best eaten when refrigerated overnight.

Serving Size:�Makes 8, 1/2 cup servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving