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Two Bean Salad With Light Cream Cheese And Lemon

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Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Bean
Interest: 
Everyday

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