Marinated Vegetable Salad
Ingredients
- 2 cups chickpeas
- 2 cups kidney beans
- 2 cups pinto beans
- 2 cups corn (I used frozen)
- 3 -4 T red wine vinegar
- 2 T olive oil
- 2 garlic cloves
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/2 tsp cumin
- 3 green onions chopped
- 3 stalks celery
- 1/4 cup flat leaf parsley chopped
Instructions
- Whisk together the vinegar, oil, garlic, oregano, cumin and salt in a bowl.
- Add the beans and corn.
- Then, add the onions,celery and parsley and toss to coat.
Recipe Notes
You can eat this right away, but for the best flavor, please let sit in the fridge for at least 8 hours. That’s it. Easy! This makes about 6 good size servings servings. It should keep for at least a week in the fridge.