Quick Winter Salad
|Canned garbanzo beans||1 Pound, drained (1 Can)|
|Radishes||1⁄4 Bunch (25 gm), sliced (1 Small Bunch)|
|Olive oil||1 Tablespoon|
|Canned kidney beans||1 Pound, drained (1 Can)|
|Celery ribs||3 , chopped|
|Wine vinegar||1 Tablespoon|
|Canned lima beans||1 Pound, drained (1 Can)|
|Green pepper||1 , chopped|
|Mushrooms||4 , sliced|
|Lemon juice||2 Tablespoon|
|Black pepper||To Taste|
|Parsley||1 Tablespoon, chopped|
|Salad greens||1 Cup (16 tbs)|
Mix garbanzos, radishes, and olive oil together.
In separate bowl, mix kidney beans, celery, and wine vinegar.
In third bowl mix together lima beans, green pepper, mushrooms, and lemon juice.
Sprinkle paprika on top.
Chill bowls for about 1 hour.
Taste each; add salt and pepper to taste.
Drizzle a small amount of olive oil on the lima beans; put a small amount of vinegar or lemon juice on the garbanzos.
Put each bean mixture into a separate section on a large serving tray.
Garnish with salad greens and dust with parsley.