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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I received the greatest compliment when I took this salad to our daughter's preschool potluck...and came home this an empty bowl! I've given the recipe away many times over the years. Ingredients:
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
1 medium red onion, thinly sliced |
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and sliced |
1/4 cup sliced ripe olives |
1/4 cup sliced pimiento-stuffed olives |
dressing: |
3 tablespoons plus 1-1/2 teaspoons red wine vinegar |
3 tablespoons olive oil |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large bowl, combine the first seven ingredients. For dressing, combine all ingredients in a jar with tight-fitting lid. Pour over salad; toss to coat. Cover and chill for at least 2 hours or overnight. Yield: 8-10 servings.
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