Two Bean Salad With Light Cream Cheese And Lemon
|Dried chickpeas||125 Gram|
|Dried pinto beans||125 Gram|
|Chopped parsley||2 Tablespoon|
|Red pepper||1⁄4 , finely chopped|
|Lemon juice||60 Milliliter|
|Low fat cream cheese||30 Gram|
In separate bowls, soak the chickpeas and pinto beans overnight in cold water.
Drain beans and place in one large saucepan.
Cover beans with water and bring to the boil.
Boil for 10 minutes, then simmer until cooked, about 1 1 /4 hours.
Drain beans and pour into a large bowl, stir in the parsley, red pepper and lemon juice.
Transfer salad to a serving bowl and serve with the cream cheese Gar jsh with parsley and lemon slices.