Recipe of the Month Variety Bean & Veggie Salad
Variety Bean & Veggie Salad
Alexia Koliatsis, Arlington Heights
Salad:
1 can garbanzo beans, drained
1 can black beans, drained
1 can red kidney beans, drained
1 jar of pickled beets, drained
1-2 cucumbers, sliced
3 stalks of celery, chopped
½ red onion, sliced
3 green onions, sliced
Dash of fresh garlic
Dash of parsley
Few Greek olives
Few cherry tomatoes
You can add some feta or fresh mozzarella cheese if you wish.
Dressing:
½ c olive oil
¼ c Balsamic vinegar
¼ c Ranch dressing
Add all the salad ingredients to a large bowl and toss together. Add all the dressing ingredients to a separate bowl and mix well. Pour the dressing over the salad, ensuring the vegetables are coated. Eat and enjoy!
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