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Categories:
celery green onions red kidney beans garbanzo beans black-eyed peas carrots green beans green olives black olives parsley olive oil red wine vinegar ground black pepper clove garlic
Viewed: 45 - Published at: a year agoIngredients
- 2 1/2 cups thinly sliced celery
- 1 bunch green onions, trimmed and thinly sliced
- 1 can (16 ounces) red kidney beans, drained and rinsed
- 1 can (16 ounces) garbanzo beans, drained and rinsed
- 1 can (16 ounces) black-eyed peas, drained and rinsed
- 1 can (15 ounces) sliced carrots, drained
- 1 can (8 ounces) cut green beans, drained
- 1 jar (3 ounces) stuffed green olives, drained and halved, optional
- 1 can (2 1/2 ounces) sliced black olives, drained
- 1/2 cup finely chopped parsley
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1/8 teaspoon ground black pepper
- 1 clove garlic, minced
Method
- Preparation Time: Approximately 10 minutes
- Preparation:
- Combine the celery, green onions, kidney beans, garbanzo beans, black-eyed peas, carrots, green beans, green olives if desired, black olives and parsley in a large bowl.
- Mix the olive oil, vinegar, pepper and garlic in a small bowl. Toss with the vegetables and refrigerate until chilled through.
- Servings: 12
- Nutritional Information Per Serving: Calories 280; Total fat 12g; Saturated fat 2g; Cholesterol 0mg; Sodium 400mg; Carbohydrate 45g; Fiber 16g; Protein 9g