Tuscan Bean Salad Recipe Downloadable pdf file

Salad

Servings: 8

This quick and simple recipe could be served as an appetizer or a salad. This fresh dish can compliment any meal!

• 1 (16oz.) can Garbanzo beans, drained & rinsed of all juice
• 1 (16oz.) can Black-eyed peas, drained & rinsed of all juice
• 1 (16oz.) can Pinto beans, drained & rinsed of all juice
• 1 small jar chopped pimentos, juice included
• 1 bunch scallions, thinly sliced, green part only
• 1 tbsp. fresh oregano
• 1 tbsp. Tabasco sauce
• 2 tbsp. Worcestershire sauce
• 1 tsp. black pepper
• 1/2 bunch parsley, chopped
• 1  firm, ripe tomato
• 1 green bell pepper, finely chopped
• 3 cloves fresh garlic, pressed or minced
• 1 cup QCOM White Balsamic Vinegar
• 1 cup QCOM Mexican Lime Olive Oil

In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed container. The longer it sits, the better it gets! Serve with crackers or sliced artisan bread.