KosherEye
<<< o >>> Ezuz Olive Oil <<< o >>> Garden Lites Contest <<< o >>> Copycat Kosher Fish Cakes <<< o >>> Gathered around the Table <<< o >>> Corn Latkes <<< o >>> Sweet Curry Rice <<< o >>> Microplane Elite Box Grater 5 in 1 Tool <<< o >>> 28 Amazing Food Hacks <<< o >>> World’s Best Potato Kugel <<< o >>> Cuisinart for illy <<< o >>>

Kosher Salads & Salad Dressings



Bookmark and Share
Three-Bean Salad with Olives PDF Print E-mail

KosherEye.com

Black_eyed_pea_salad

Excellent for Rosh Hashana

Ingredients

1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 15 to 16 ounce can kidney beans, drained
1 15 to 16 ounce can garbanzo beans (chickpeas), drained
1 15 to 16 ounce can black eyed peas, drained
1 cup chopped green bell pepper
1 cup chopped red bell pepper (optional)
1 cup sliced pimiento stuffed olives
1/2 cup chopped red onion
Faux kosher bacon bits

Directions


Whisk first 4 ingredients in large bowl to blend. Add all remaining ingredients and toss to
blend. Season with salt and pepper. Cover and refrigerate at least 3 hours and up to 1
day. Top with bacon bits just before serving.

Notes

Serves 20

Recipe: kosher, salad, beans, vegetarian


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
kol_foods