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Rancho Salad

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Ingredients
  Canned kidney beans 1 Pound (1 can / 2 cups)
  Canned white beans/Cannolini beans 19 Ounce (2 1/2 cups / 1 can)
  Canned chickpeas 1 Pound (2 cups / 1 can)
  Onions 2 , coarsely chopped
  Green onions 2 , coarsely chopped
  Pimientos 3 , chopped
  Celery stalks 3 , chopped
  Stuffed olives 18 , sliced
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Canned green chilies 2 , chopped
  Greens 2 Cup (32 tbs)
  Sliced tomatoes 1⁄4 Cup (4 tbs)
For rancho salad dressing
  Garlic 2 Clove (10 gm)
  Salt 1 Teaspoon
  Vinegar 4 Tablespoon
  Pepper 1 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
6

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