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Ingredientes
- 1/2 c. Vegetable oil
- 1 tsp Grated lemon rind
- 3 Tbsp. Lemon juice
- 1 x Clove garlic, crushed
- 2 tsp Salt
- 2 tsp Dijon-style mustard
- 1 can (20 ounces) chickpeas, liquid removed
- 1 can (20 ounces) red kidney beans, liquid removed
- 1 pkt (10 ounces) frzn baby lima beans, thawed
- 1 c. Minced sweet red pepper
- 1/2 c. Minced red onion
- 8 ounce Mozzarella cheese, cut into cubes
- 3 x Tomatoes, minced Greek or possibly black olives
Direcciones
- 1. Combine oil, lemon rind, lemon juice, garlic, salt and mustard in screw-top jar. Shake to blend dressing.
- 2. Combine chickpeas, kidney beans and lima beans with red pepper, onion, cheese and tomatoes in a large bowl.
- 3. Pour dressing over; toss to coat well. Cover and chill. Garnish with olives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 8 servings | |
| Calories 495 | |
| Calories from Fat 186 | 38% |
| Total Fat 20.96g | 26% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.35g | |
| Cholesterol 15mg | 5% |
| Sodium 1201mg | 50% |
| Potassium 1057mg | 30% |
| Total Carbs 55.22g | 15% |
| Dietary Fiber 15.0g | 50% |
| Sugars 6.36g | 4% |
| Protein 23.32g | 37% |
