Rancho Salad

Western.Chefs's picture

Jan. 10, 2012

Ingredients

Cooked kidney beans/Canned kidney beans 2 1/2 to 3 cups drained 3 Cup (48 tbs)
Cooked white beans/Canned cannellini beans 2 1/2 to 3 cups drained
Cooked garbanzos/Canned garbanzos two 16
Onion/Green onions 12, chopped 1 Large , coarsely chopped
Pimientos 3 , chopped
Celery stalks 3 , chopped
Stuffed green olives 18 , sliced
Green peppers 2 , seeded and chopped
Chopped fresh parsley 1 Cup (16 tbs) (Or To Taste)
Olive oil 1/3 Cup (5.33 tbs)
Wine vinegar 4 Tablespoon
Garlic 2 Clove (10 gm) , crushed
Salt 1 Teaspoon
Freshly ground pepper 1 Teaspoon
Tomato slices 4 (For Garnish)
Salad greens 1 Cup (16 tbs)

Directions

MAKING

1. Take a bowl and add kidney beans or canned kidney beans, white beans or canned tortellini beans, garbanzos, or canned garbanzos, large onion, pimientos, celery, stuffed green olives, green peppers and fresh parsley. Stir well.

2. Take a jar and add olive oil, wine vinegar, garlic cloves, salt and freshly ground pepper and shake well.

3. Pour the jar contents over the salad.

4. Freeze for about 24 hours before serving.

SERVING

5. Serve the Rancho salad with tomato slices.

Recipe Summary

Difficulty Level: Easy