Marinated Kidney Beans And Garbanzos Recipe
Ingredients
| Cider vinegar | 1⁄3 Cup (5.33 tbs) | |
| Olive oil | 1⁄3 Cup (5.33 tbs) | |
| Chopped parsley | 3 Tablespoon | |
| Honey | 1 Teaspoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Oregano | 1⁄4 Teaspoon, crushed | |
| Kelp | 1⁄4 Teaspoon | |
| Ground pepper | 1⁄4 Teaspoon | |
| Sliced onion | 1⁄3 Cup (5.33 tbs) (Including Tender Green Tops) | |
| Garbanzo beans | 2 Cup (32 tbs), cooked, drained | |
| Kidney beans | 2 Cup (32 tbs), cooked, drained | |
| Lettuce leaves | 4 (For Garnish) |
Nutrition Facts
Serving size: Complete recipe
Calories 3408 Calories from Fat 877
% Daily Value*
Total Fat 101 g154.9%
Saturated Fat 13.1 g65.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3094.1 mg128.9%
Total Carbohydrates 482 g160.6%
Dietary Fiber 129 g516%
Sugars 57.1 g
Protein 163 g325.4%
Vitamin A 142.3% Vitamin C 171.7%
Calcium 84.5% Iron 301.9%
*Based on a 2000 Calorie diet
Directions
Blend together thoroughly.
In medium sized bowl, combine garbanzo and kidney beans.
Pour marinade over beans and toss lightly but thoroughly.
Place in refrigerator, covered, and marinate several hours or overnight, stirring occasionally.
Chef
