Time: 20 min.
Complexity: easily
Servings: 6 - 8

Bean and chickpea salad - detailed recipe.

Ingredients:

• 2/3 cup red wine vinegar
• 1/4 cup balsamic vinegar
• 2/3 cup olive oil
• Sea salt and freshly ground pepper
• 1/4 cup sliced ​​into rings green onions (about 3 feathers)
• 3/4 cup finely diced red onion
• 1/4 cup diced marinated roasted bell peppers
• 3 tablespoons of honey
• 340g canned navy beans, drained and rinsed under water
• 340g canned chickpeas, drained and rinsed under water
• 12 oz can red pinto beans, drained and rinsed under water
• 340g canned black beans, drained and rinsed under water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

wine vinegar, balsamic vinegar, green onions, red onion, sweet pepper, honey, white navy beans, pinto beans, chickpeas, black beans

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Preparation:

Step 1
• In a large bowl, combine both vinegars, olive oil, 1/2 teaspoon sea salt, and pepper to taste.
Step 2
• Add all the onions, bell peppers, honey, chickpeas, and beans, and mix well. Cover the salad and refrigerate for 2 hours. Mix again before serving.

Votes: 1