1 Cup kidney beans (canned or cooked)
1 Cup white kidney beans (canned or cooked)
1 Cup chickpeas (canned or cooked)
3/4 Cup onion, finely chopped
2 Tablespoons parsley, finely chopped
1 green pepper, chopped finely
1/3 Cup cider vineagar
1/4 Cup corn syrup
salt and pepper to taste.
Mix all the ingredients; refridgerate several hours or overnight to blend the flavors.
Lisa and I made this last night. It was so easy to make and it tastes incredible! Don’t tell anyone but I had a bowl for breakfast this morning! In terms of the recipe, we didn’t have a pepper so we just left that out nor did we have fresh parsley so we just used the dried parsley from our spice rack. In terms of flatulence associated with eating all these beans, I wasn’t affected. Of course, everyone knows, girls don’t fart. Or if they do, they just blame it on the old person in the room. (Hiya Daddy!)