PCC Market's Mediterranean Bean Salad

PCC Market's Mediterranean Bean Salad
Created By: PCC Natural Markets
Use: Pedrosillano Garbanzo Beans, York Garbanzo Beans
Yields: About 6 servings
Vegan, Kid-approved, 30-minutes or less

PCC Market's Mediterranean Bean Salad
Recipe and photo courtesy of PCC Natural Markets

This is a delicious and simple way to enjoy our Pedrosillano and York garbanzo beans. The recipe calls for 1.5 cups of cooked garbs, which is just 3/4 cup of dried garbanzo beans.
 

Ingredients:
1 & 1/2 cups cooked PNW Co-op Specialty Foods York white or Pedrosillano garbanzo beans (about 3/4 cup dried)

3 cups cooked kidney beans, drained

1/4 cup red wine vinegar

2 teaspoons minced garlic

2 teaspoons dried thyme

2 teaspoons dried savory

1 teaspoon black pepper

1 teaspoon salt

1/4 cup olive oil

1/2 cup chopped roasted red peppers

1 medium red onion, sliced thinly into half-moons

1/4 bunch Italian parsley, coarsely chopped

1/2 cup pitted kalamata olives, rinsed, drained and cut in wedges

Instructions:
Rinse, sort and cook your PNW Co-op Specialty Foods York white or Pedrosillano garbanzo beans. Rinse and drain.

If using canned beans, rinse and drain well.

Whisk together vinegar, garlic, thyme, savory, pepper, salt and oil until dressing is blended.

Toss with beans.

Add red peppers, onions, parsley and olives to dressed beans; combine.

Note: You can purchase our Pedrosillano garbanzo beans in the bulk departments of all PCC stores.

For more delicious recipes from PCC Natural Markets, please visit their website: PCCNaturalMarkets.com