Mixed Salad

Name: Mixed Salad
Ingredients: 1 15-ounce can red kidney beans; 1 15-ounce can black beans; 1 15-ounce can chickpeas or white beans; 1 cup thawed frozen peas; 1 cup thawed frozen corn; 1 pound firm tofu, cooked fish, shrimp or chicken cut into bite-size pieces; 1 medium red onion, chopped; 1 large clove garlic, finely chopped; 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh basil; 1/2 cup olive oil; 4-5 tablespoons red wine vinegar; salt and freshly ground black pepper to taste

From: Stamford Advocate

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Ingredients

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1

1 15-ounce can red kidney beans
1 15-ounce can black beans
1 15-ounce can chickpeas or white beans
1 cup thawed frozen peas
1 cup thawed frozen corn
1 pound firm tofu, cooked fish, shrimp or chicken cut into bite-size pieces
1 medium red onion, chopped
1 large clove garlic, finely chopped
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 cup olive oil
4-5 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

Instructions

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1

Rinse the beans and chickpeas, drain and place in a bowl.

2

Add the peas, corn, tofu (or other), onion, garlic, parsley and basil and toss ingredients to distribute them evenly.

3

Pour in the olive oil and toss the ingredients.

4

Pour in the wine vinegar and toss the ingredients.

5

Season to taste with salt and pepper.

6

Let stand for before serving.

7

Makes 4-6 servings

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