Garbanzos Italienne

Marjorie Lonergan’s recipes

submitted by Judy Gray

preparation time: 15 minutes

serves 6

1 can garbanzo beans, rinsed and drained

1 can red kidney beans, rinsed and drained

⅓ cup red wine vinegar

4 tablespoons olive oil

1 teaspoon salt

1 teaspoon sugar

¼ teaspoon oregano

3 teaspoons chopped onion

½ cup thinly sliced celery

2 tablespoons dried capers

1 tablespoon chopped parsley

1 small clove garlic, chopped

ground pepper

Combine ingredients. Mix thoroughly and chill in refrigerator for several hours.

This recipe was in a group of loose recipes from my mother’s collection. I have used it many times for an addition to green salads or an extra bean salad.