Tuscan Bean Salad

|Sides & Salads
Tuscan Bean Salad
Tuscan Bean Salad
Print
Recipe type: Sides & Salads
Author: del Piero
Prep time: 20 mins
Cook time: 4 hours
Total time: 4 hours 20 mins
Serves: 8
This quick and simple recipe could be served as an appetizer or a salad. This fresh dish can compliment any meal!
Ingredients
  • 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
Instructions
  1. 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.
Serving size: 8

 

Download Tuscan Bean Salad Recipe