Are your peppers coming in yet? Most gardens in the Harrisburg area have ripe peppers now, or are starting to have them. If you don’t have your own, get fresh, local peppers at your local farmer’s market.
Serve this salad with some crunchy corn muffins and a green salad to make a wonderful lunch. It’s full of beautiful, nutritious ingredients to keep you both happy and healthy.
1 can garbanzo beans
1 can kidney beans
1 can black beans
1 can cooked, fresh or frozen chopped green beans
½ cup chopped red bell pepper
½ cup chopped green bell pepper
¼ cup diced onion
¼ cup finely chopped, fresh cilantro
4 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
1 teaspoon salt
Fresh ground black pepper to taste
Drain and rinse canned beans with cold water in a colander. Steam green beans until just tender. Rinse with cold water to cool. Place all beans in a large bowl. Add the red and green bell pepper and onion. Gently mix ingredients together.
Put the dressing ingredients together in a small bowl, and mix well with a wisk. Pour over the salad, and fold in gently. Chill for at least an hour before serving. Serve on a bed of lettuce.