Spanish Gravel Salad - Empedreado

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Spanish Gravel Salad - Empedreado

1 cup cooked garbanzo beans

1 cup cooked black beans

1 cup cooked pinto beans

1 cup cooked corn

1/2 red bell pepper, chopped

1/4 cup chopped fresh chives

1/4 cup chopped fresh parsley

1/4 cup chopped red onion

1 clove garlic, minced

3 tablespoons olive oil

1 tablespoon red wine vinegar

salt and pepper to taste

 

 

 

 

 

 

1 In a large bowl, combine the garbanzo beans, black

beans, pinto beans, corn, red pepper, chives, parsley,

red onion, garlic, olive oil, vinegar and salt and

pepper. Mix together well.

2 For an elegant and delicious presentation, serve

this salad with little toasts spread with olive paste

and sliced tomatoes.

 

Serves: 4

Hands-OnTime: 15 Minutes

Total Time: 15 Minutes

 

Author: Julio

Source: ©2007 Women's Health

 

per serving: Calories 322 (31% from fat) | Protein

11.9g | Fat 11.8g (sat 1.6g) | Carbohydrate 45.2g |

Fiber 11.6g | Iron 4mg | Sodium 372mg | Calcium 66mg

 

 

AuthorNote: Adjust the amount of the vinegar to suit

your tastes.

ChupaNote: if you have any good sherry vinegar, this

is the place to use it! And I use lots more than a

piddly tablespoon. Increase the red onion to 1/2 cup.

Use 1 teaspoon of red pepper flakes and add more to

taste. Increase garlic to 1 t. roasted minced prepared

(or homemade) garlic.

 

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