Marinated tomato and bean salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable oil |
| 1 | teaspoon | Grated lemon rind |
| 3 | tablespoons | Lemon juice |
| 1 | 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 | Tomatoes, chopped | |
| Greek or black olives | ||
Directions
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