1 tsp. fresh rosemary, chopped, or ¼ tsp. dried rosemary
1 clove garlic, minced
½ tsp. salt
¼ tsp. cayenne pepper
Instructions
In a medium bowl, stir together black-eyed peas, garbanzo beans, bell pepper, and shallots. For dressing, place remaining ingredients in blender or food processor; cover and process until smooth. Pour mixture over bean salad; toss well to coat. Cover and chill 2 to24 hours to blend flavors. Drain off marinade; serve at room temperature or chilled.
Serving
Suggestions
Makes 4 servings.
Originally Submitted
10/18/2012
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