We’re using a large can of garbonzo beans here, restaurant style. Restaurants should serve more bean salads; they’re easy to make and hold up well because of the vinegar which keeps them fresh longer. Make it special though, something patrons haven’t tasted before and will go back home bragging on it. You want return customers don’t you, plus new ones?
Makes 18 cups
INGREDIENTS
111 oz. can garbanonzo beans – I used BUSH’S brand – drained in colander and rinsed well till all foam dissipates
16 oz. jar sweet red roasted peppers, drain and save liquid, 3/8 inch dice
5 oz. pkg. FIELD ROAST Pepperoni, thawed, sliced into 1/-1/4 inch wide sticks
3/4 c. 3/8 inch dice fresh green pepper
1/2 c. fine dice sweet onion
10.2 oz Divinia brand pitted Kalamata olives, processed in food processor with liquid from jar till evenly chopped – not mush
14 oz. can whole artichokes – I used GIA RUSSA brand – slice on side from top to bottom, removing any hard petals (I only found one in the bunch- GIA RUSSA ROCKS)
1 c. Balsamic vinegar
1 T. salt
1 t. black pepper
2 T. garlic powder
2 T. onion powder
1 T. dried oregano
1 t. cinnamon
13 oz. jar Bonne Maman Peach Preserves
INSTRUCT
1- In extra large bowl (something that will hold at least 18 cups), combine all ingredients, except peach preserves, stirring well to incorporate seasonings.
2- Now add peach preserves, stirring well to coat all ingredients, and to melt into the Balsamic.
3- Either cover and refrigerate or place in smaller containers and refrigerate – overnight is best- thereby allowing all the flavors to be equally expressed.
Notes: I had this for breakfast the next day, and lunch…and will eat it till it’s gone – refreshing, satisfying and delicious. I’d go a distance to order this salad out.
The pepperoni is a great contribution to this high end salad. We had a problem with FIELD ROAST a while back, because the packaging wasn’t vacuum packed as usual, so Steve calls the company and the rep says its probably okay, just been frozen, thawed and refrozen. I decide to try it, since it made sense and the seal itself was not broken. Best pepperoni, texture and flavor-wise, I’ve ever tasted. I could have eaten the whole package.
I also tried this delicious salad hot over Just Egg Fold (omelet). Thaw the egg first, then top with a slice of room temperature Follow Your Heart smoked gouda and microwave 30 seconds, then top with the garbanzo salad and microwave another 30 seconds or till cheese melts. A winner.
ANIMAL-FREE SOUS-CHEF™ 