Bountiful Bean Salad

Serves 6. Recipe is from “Food Focus No Humbug Allowed” booklet, published by The Advocate in 1996, with minor adaptations by Corinne Cook.

1 (19-ounce) can garbanzo or great Northern beans, rinsed and drained

3/4 cup whole, pitted ripe olives (I like the kalamata ones in this)

3/4 cup toasted walnuts or pecans

1?3 cup thinly sliced green onions

1?3 cup thinly sliced roasted red pepper

3 tablespoons chopped fresh parsley or basil

1 clove garlic, minced

3 tablespoons red wine vinegar

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

Pinch cayenne pepper

Lettuce or other greens, if desired

1. In large bowl, toss together beans, olives, nuts, onion, red pepper, parsley and garlic.

2. Make dressing. In a small bowl or in a tightly capped jar, combine the vinegar, olive oil, salt and black and cayenne peppers. Shake vigorously until combined.

3. Pour dressing over salad ingredients and toss to coat evenly. Refrigerate in jar or sealed container. Serve as a side dish or salad. For salad, serve over thinly shredded lettuce or greens, if desired.