Cold Bean Salad

Name: Cold Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Cuisine: Mediterranean
Ingredients: 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 2/3 cup shredded Swiss cheese; 1/2 cup chopped onion; 1 can (3.8 ounces) sliced ripe olives, drained; 1/4 cup chopped celery; 1/4 cup each chopped green, sweet red and orange peppers; 1/3 cup balsamic vinaigrette

Ann Mulford's recipe for Two-Bean Salad doesn't disappoint. The Lincolnville, Maine, reader says, “This mixed salad sure is a winner. I make it a day or so ahead of time and it marinates in the refrigerator. It's simple, just stir every 12 hours.” She adds, “And leftovers are great over rice or noodles.”