Rancho Salad Recipe
Ingredients
| Kidney beans - 2 cups (one 1-pound can) | ||
| White beans or cannolini beans - about 2 1/2 cups (one 1-pound, 3-ounce can) | ||
| Chick-peas - about 2 cups (one 1-pound can) | ||
| Onions | 2 | |
| Green onions | 2 | |
| Pimientos | 3 | |
| Celery stalks | 3 | |
| Olives - 12 to 18 stuffed, sliced | ||
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Green chilies | 2 , canned | |
| Greens | ||
| Sliced tomatoes | ||
| Garlic | 2 Clove (5gm) (Rancho salad dressing :) | |
| Salt | 1 Teaspoon (Rancho salad dressing :) | |
| Vinegar - 3 to 4 tablespoons | ||
| Pepper | 1 Teaspoon (Rancho salad dressing :) | |
Directions
GETTING READY
1. Prepare bean all beans and chick-peas by draining them.
MAKING
2. For the rancho salad dressing in a bowl or a container combine all the dressing ingredients.
3. In a bowl combine them with remaining ingredients except Rancho Salad Dressing, greens and sliced tomatoes and toss with the dressing.
4. Place in the refrigerator and allow the salad to mellow for 1 or 2 hours.
SERVING
5. Serve on a bed of greens with a garnish of sliced tomatoes.
1. Prepare bean all beans and chick-peas by draining them.
MAKING
2. For the rancho salad dressing in a bowl or a container combine all the dressing ingredients.
3. In a bowl combine them with remaining ingredients except Rancho Salad Dressing, greens and sliced tomatoes and toss with the dressing.
4. Place in the refrigerator and allow the salad to mellow for 1 or 2 hours.
SERVING
5. Serve on a bed of greens with a garnish of sliced tomatoes.
Chef
