Swift Delicious Bean Salad
June 22, 2006 Dorothy W. - Veg Entertaining
Ingredients
| Olive oil | 1 1/2 Tbsp | |
| Garlic clove, thinly sliced | 1 ea | |
| Fresh basil, chopped | 2 Tbsp | |
| Parsley, minced | 1/4 cup | |
| Tomato, chopped | 1 ea large | |
| Capers | 1 tsp | |
| Balsamic vinegar | 2 tsp | |
| Cooked chickpeas/garbanzo beans | 2 cups | |
| Salt and pepper | to taste |
Yield: 4 Servings
Directions
- Warm oil in a medium skillet over medium-high heat. When hot, add garlic then immediately turn down the heat to medium-low. Using a wooden spoon, swish the garlic through the oil; as soon as it turns golden, lift the garlic out and discard.
- Add the basil, parsley, tomato and capers and stir until the tomatoes start to break down into pulp, about 5 minutes.
- Place the beans in a glass serving bowl and add the tomato mixture. Toss well. Season with salt and pepper. Can be served at room temperature or chilled.
Source
From: The Essential Vegetarian Cookbook
by Diana Shaw #ad
Chickpeas / Garbanzo Beans photo by Nata Bene / Shutterstock.com.
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