Does this recipe sound familiar? I remember a version of it that my mom served for potlucks and “cold-plate” dinners. Variations of this salad are also sometimes found at deli counters for take-out. What is fairly constant among the adaptations is the combination of chickpeas and kidney beans in a vinegar-prominent dressing. My version uses green onions in place of raw red or white onions, a touch of natural sweetener instead of white sugar, no oil, and the addition of raw apple to lighten up the flavors.
4cupscombination of chickpeasrinse and drain first if using canned, kidney beans, and black beans
¾cupgreen or red bell pepperor combination of both, chopped
½cupgreen onionsmostly green portion, not as much white, sliced
1 - 1 1/2tspDijon mustarduse 1 1/2 tsp for extra 'kick'
½ + 1/8tspsea salt
Freshly ground black pepper to taste
1cupapplecored first, peeling optional, chopped , and tossed in ½ tsp lemon juice
couple pinches ground cloves
In a large bowl, combine all the ingredients (no need to mix the vinaigrette separately), tossing well to fully mix. Season to taste with extra salt and pepper if desired.
If This Apron Could Talk: This salad tastes best after it’s had about a day to sit and the beans have absorbed some of the marinade. Be sure to toss again to redistribute any dressing lingering at the bottom of your container.