Three Bean Salad With Mustard Dressing Recipe
Ingredients
| Cooked chickpeas | 1/2 Cup (16 tbs) | |
| 1/2 cup cooked red kidney beans | ||
| Cooked black beans | 1/3 Cup (16 tbs) | |
| Chili pepper | 1/4 Teaspoon, finely chopped | |
| Green onions | 2 , chopped | |
| Cherry tomatoes | 12 , halved | |
| Shallot | 1 , finely chopped | |
| Green pepper | 1 , diced | |
| Garlic | 1 Clove (5gm), smashed | |
| Tomato Paste | 1 Tablespoon | |
| Wine vinegar | 3 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Olive oil | 7 Tablespoon | |
| Juice of 1/2 lemon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place chickpeas and beans in bowl. Add chili pepper, green onions, tomatoes, shallot and green pepper. Season with salt and pepper; mix well and set aside.
Place garlic in another bowl. Add salt, pepper, tomato paste, vinegar and mustard; mix well.
Pour in oil and incorporate with whisk. Correct seasoning.
Pour vinaigrette over salad ingredients and mix well. Add lemon juice and mix again. Marinate 30 minutes before serving.
Place garlic in another bowl. Add salt, pepper, tomato paste, vinegar and mustard; mix well.
Pour in oil and incorporate with whisk. Correct seasoning.
Pour vinaigrette over salad ingredients and mix well. Add lemon juice and mix again. Marinate 30 minutes before serving.
Chef
