Chick Pea/Pickled Okra Salad |
| Name: |
Jodi Erdley |
| Base: |
Yongsan, Seoul, KR |
| Recipe: |
1 15.5 oz. can Chick Peas (Garbanzos)
1/2 cup Red Pepper, chopped (you can use green or yellow pepper too)
1 small Red or Sweet Onion, chopped
1 medium Cucumber, chopped
6 Pickled Okra, cut in chunks (add as many as you like)
Mild Pepper Rings, cut in pieces (add as many as you like)
Jalapeno Pepper Rings (add as many as you like)
1 Tablespoon Balsamic Vinegar
2 Tablespoons Olive Oil
1/4 Teaspoon Garlic Powder or Crushed Garlic
1/4 Teaspoon Oregano
1/4 Teaspoon Basil
Salt and Pepper to taste
Stir together all ingredients in a medium size bowl. Refrigerate before serving. |
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