Description
For an even heartier meal, you can serve dense bean salad in a pita, on bread, in a lettuce wrap, on a bed of fresh greens, or over a grain such as rice, quinoa or couscous.
Ingredients
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 2 garlic cloves, minced
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 can (15 ounces) no-salt-added garbanzo beans, rinsed and drained
- 1 can (15 ounces) no-salt-added white kidney or cannellini beans, rinsed and drained
- 1 pint grape tomatoes, halved
- 1/2 cup chopped sweet pepper (red, orange and/or yellow)
- 1/3 cup chopped red onion
- 4 ounces pepperoni, chopped
- 1-1/2 cups fresh mozzarella pearls
- 1/4 cup chopped fresh basil
- additional salt and pepper, to taste
Directions
- In a large bowl, whisk together dressing ingredients. Add garbanzo beans, white beans, tomatoes, sweet peppers, red onion, pepperoni, mozzarella pearls and basil; toss to thoroughly combine. Season to taste with additional salt and pepper, if desired. Serve immediately or refrigerate until ready to serve.
