Bean and Chickpea Salad – A Detailed Cooking Recipe. with friends: 
Photo of the dish: Kat Toych Time: 20 min. Difficulty: easy Portions: 6 – 8 The recipes use measuring containers with a volume of: one glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2/3 Art. red wine vinegar
- 1/4 Art. balsamic vinegar
- 2/3 Art. olive oil
- Sea salt and freshly ground pepper
- 1/4 Art. chopped green onion (approximately 3 pen)
- 3/4 Art. finely diced red onion
- 1/4 Art. diced pickled baked sweet pepper
- 3 tbsp. l honey
- 340 gr canned white bean navy, drain the liquid and rinse under water
- 340 gr canned chickpeas, drain and rinse under water
- 340 gr canned red motley pinto bean, drained liquid and rinse under water
- 340 gr canned black bean preto, drain the liquid and rinse under water
Recipes with similar ingredients: wine vinegar, balsamic vinegar, green onions, red onions, sweet peppers, honey, white beans navy, pinto beans, chickpeas, black preto beans
Recipe preparation:
- Mix both vinegar, olive oil, 1/2 tsp in a large bowl. sea salt, and pepper to taste.
- Add whole onions, bell peppers, honey, chickpeas and whole beans, mix. Cover the salad with a lid and refrigerate for 2 hours. Stir again before serving.
