We eat a lot of salads, but sometimes I just don’t want lettuce. Sure, there’s all types of lettuces and greens, and radicchio, etc. but sometimes I’m just on overload with the greens. That’s when this bean salad steps in! Every time I make it I absolutely love it, and wonder why I don’t make it more often.
For this recipe I used store-bought Roasted Red Peppers. It’s such a time saver, and I always have them on hand. I buy the type that are packed in olive oil and they’re delicious.
This recipe serves 4 to 6.
1 can Garbanzo Beans, drained
1 can Lima Beans, drained (or a small bag of frozen)
1 can Kidney Beans, drained
1 small Red Onion, diced
2 stalks of Celery, diced
1 cup Roasted Red Peppers (in olive oil), diced
1 tsp Italian Seasoning
1 tsp Granulated Garlic
1 tsp Red Wine Vinegar
A few dashes of Crushed Red Pepper
Salt and Pepper, to taste
Mix all the ingredients together in a large bowl.
Taste and add more salt and pepper, if necessary.
Best served cold.