Marinated tomato and bean salad

8 Servings

Quantity Ingredient
½ cup Vegetable oil
1 teaspoon Grated lemon rind
3 tablespoons Lemon juice
1 \N Clove garlic, crushed
2 teaspoons Salt
2 teaspoons Dijon-style mustard
1 can (20 ounces) chickpeas, drained
1 can (20 ounces) red kidney beans, drained
1 pack (10 ounces) frozen baby lima beans, thawed
1 cup Chopped sweet red pepper
½ cup Chopped red onion
8 ounces Mozzarella cheese, cut into cubes
3 \N Tomatoes, chopped
\N \N Greek or black olives

1. Combine oil, lemon rind, lemon juice, garlic, salt and mustard in screw-top jar. Shake to blend dressing.

2. Combine chickpeas, kidney beans and lima beans with red pepper, onion, cheese and tomatoes in a large bowl.

3. Pour dressing over; toss to coat well. Cover and chill. Garnish with olives. Posted to FOODWINE Digest 21 Mar 97 by "Elizabeth A. Post" <millefiore@...> on Mar 22, 1997

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