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This chickpea salad has a refreshing citrus vinaigrette and is perfect as a side or meal for any summer party or hot night that you want to keep the oven off!
When making this salad, you want all the chopped veggies to be about the same size. Use the chickpeas as a reference and try to chop everything about that size or smaller.
To make the salad, drain and rinse chickpeas. Chop red pepper, yellow pepper, green onion, red onion and cilantro and combine with the chickpeas.
To make the vinaigrette, combine all dressing ingredients, stir together well and toss to cover chickpeas and vegetables.
Serve immediately or cover and refrigerate for 2-3 days.
This three bean salad uses fresh green beans and red bell pepper which stay nice and crisp in a dressing that’s not too sweet. Crisp Three Bean Salad will have them coming back for seconds!
This recipe will make 6 to 8 servings.
Southwestern Quinoa Salad highlights the best flavors of summer: a mix of black beans, corn and tomatoes atop a bed of quinoa, tossed in a homemade creamy avocado dressing.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!