Recipe#26089

Title: Chickpea Salad

rec.food.recipes archive 

Moroccan Salad
 
1 can chick peas
1 can red kidney beans
1 can pink kidney beans
4 stalks celery (or more)
1 red onion
1 pkg frozen corn niblets defrosted
1 bunch fresh mint leaves
1 wine vinegar
olive oil
cracked pepper
 
Drain and rinse cans of beans.  Cut up celery and red onion.  Add
beans, onion,celery and corn and mix.
 
Dressing:  3/4 cup olive oil whisked with 1/2 cup red wine vinegar
and cracked pepper.  Pour over beans mixture.
 
Add torn up mint leaves as many as you like.
 
Do not refrigerate long as the olive oil congeals.  Make sure
ingredients are all cold.