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Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
8 ounces fresh green beans, halved lengthwise 20 ounce can kidney beans, rinsed and drained 19 ounce can chick peas, rinsed and drained 2 medium carrots, peeled and thinly sliced 2 stalks celery, thinly sliced 1 small red onion, peeled and diced 2 tbsp. chopped fresh parsley leaves 8 ounces Mozzarella cheese, cubed 1/3 cup plus 1 tbsp. olive oil 3 tbsp. red wine vinegar 1 medium clove garlic, peeled and crushed 1/2 tsp. salt 1/4 tsp. pepper 2 medium tomatoes, cored and sliced pinch oregano
Directions
Heat a large pan of lightly salted water to a boil. Add green beans and boil about 8 minutes until crisp tender. Drain beans well and cool under running water. Drain beans well and transfer to a large bowl. Add kidney beans, chick peas, carrots, celery, onion, parsley and Mozzarella cubes. Whisk together 1/3 cup olive oil, vinegar, salt and pepper in a small bowl. Add garlic and pour over salad. Toss to coat. Lay sliced tomatoes over top of salad and sprinkle with oregano. Cover and refrigerate 1 hour before serving.
Serves 4.
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