Mixed Bean Salad with Olives and Tomatoes

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Preparation info

  • Portions:

    12

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
8 oz<

Method

Procedure

  1. Combine the chickpeas and beans in a bowl. Add the tomatoes, olives, and onion. Toss gently.
  2. Add the vinaigrette. Mix.
  3. Cover and refrigerate 2–4 hours.
  4. Before serving, mix in the chopped parsley.
  5. Arrange the lettuce leaves on cold salad plates.
  6. Mound the salad mixture on the lettuce leaves.