- Home
- Shop
- About Us
- Recipes
- School of Cooking
- Find Fustini's
- Customer Support
Add To Favorites
Vinegar substitution suggestions: Fustini's 12-Year White balsamic, Fustini's Mango balsamic, Fustini's Spicy Korean balsamic
Olive oil substitution suggestions: Fustini's Persian Lime Olive Oil
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 Fustini's Balsamic Vinegar and Fustini’s Olive Oil. 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.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.
