Recipe by Julio
"You could also call this bean salad Empedreado - which just means gravel or pavement in Spanish. Adjust the amount of the vinegar to suit your tastes."
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cooked garbanzo beans
cooked black beans
cooked pinto beans
red bell pepper, chopped
chopped fresh chives
chopped fresh parsley
chopped red onion
red wine vinegar
salt and pepper to taste
I made the salad two times; cutting the olive oil down to 2 T. because of the oily aftertaste in second day servings. A little ciliantro helped.
OK, not great, not bad, but I've got tons of leftovers and they've been sitting in the fridge for a week now untouched. So I probably won't make again.
Great bean salad, Julio! I cut the oil to 2T and added a touch of garlic powder. This will make a good addition to our Fourth of July picnic. Thanks for sharing.
I love this recipe - it's fast and tasty! I actually use dried chives & parsley to make it even faster to make.
This salad was very good, and really easy to make. Not everyone liked it though, so picky eaters beware. Great to prepare when you have a vegan over for dinner. I used canned beans and corn, and it turned out well.
!!que ensalada mas rica!!
Really yummy, although I got a little heavy handed with the onions. My mom loved it and said next time to bring her a bigger helping!
This was good, but it was missing something to me. I added more red wine vinegar, cilantro, and added a chopped tomato. It still seemed to be missing something, so I'm giving this 4 stars instead of 5.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
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