Project Description

Makes six servings

Recipe Ingredients:

  • 1 2/3 cups cooked red kidney beans

  • 1 2/3 cups cooked garbanzo beans

  • 12 grape tomatoes, halved

  • 1 avocado cubed

  • 1/4 red onion chopped

  • 2 green onions

  • 1 clove garlic, minced

  • 1/4 cup minced fresh parsley

  • 1 sprig fresh thyme use just the leaves

  • 4 Tbsp. olive oil

  • 2 Tbsp. white balsamic vinegar (or whatever vinegar you prefer)

  • salt and pepper to taste

Instructions

Mix together cooked garbanzo and kidney beans, grape tomatoes and green onion.

Chop 1/4 of a red onion and add that to the mix.

I had some wonderful fresh parsley and thyme from my herb garden. There is just something about fresh herbs that make a dish come alive!

Mix olive oil, vinegar and salt and pepper to taste.

Add the oil mixture to the salad. This can be made ahead and refrigerated to let the flavors marry. Add an avocado that you cubed right before you serve it.