Black Bean Salad
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Black Bean Salad
Category
Salads
Ingredients
- 1 15 ounce can of black beans, drained and rinsed
- 1 15-ounce can chickpeas/garbanzo beans, drained and rinsed
- 1 medium red onion, finely diced
- 1 or 2 roasted peppers, finely diced
- 2 tablespoons Fustini's Sicilian Lemon balsamic
- 2 tablespoons Fustini's Walnut oil
- 4 tablespoons Fustini's Medium SELECT olive oil
- Salt and pepper, to taste
Ingredients
Directions
- Rinse the black beans and chickpeas in a colander, and then allow to drain. Finely chop red onion and one or two roasted sweet peppers. In a separate bowl, whisk together olive oil and balsamic. Season to taste with salt and black pepper.
- Add the beans, onion and red peppers, then toss all ingredients with the dressing and let it marinate for at least four hours. This amount of dressing provides a good amount of flavor to the salad, but you may want to drain it a little before serving. Tastes best at room temperature, but keeps in the refrigerator for at least a week.