Name: Mediterranean Pepper and Olive Salad
Ingredients: 3 cups sliced sweet mini-peppers (sliced into rings, seeds discarded) 1/2 can garbanzo beans, drained and rinsed well 1 cup pitted Kalamata olives, drained 1/3 cup crumbled feta cheese 1/2 cup balsamic vinegar 1 Tbsp olive oil 4 cloves garlic, minced 1/2 tsp salt 1/4 tsp ground black pepper

Ingredients

Scale

3 cups sliced sweet mini-peppers (sliced into rings, seeds discarded)

1/2 can garbanzo beans, drained and rinsed well

1 cup pitted Kalamata olives, drained

1/3 cup crumbled feta cheese

1/2 cup balsamic vinegar

1 Tbsp olive oil

4 cloves garlic, minced

1/2 tsp salt

1/4 tsp ground black pepper

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Instructions

In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, salt, and pepper. Place the sliced peppers in a wide bowl and pour the marinade over the top. Place in the fridge and allow to marinate for 24 hours, stirring occasionally.

When ready to serve, use a slotted spoon to remove the pepper rings from the marinade and place in a bowl for serving. Add the garbanzo beans, olives, and feta and toss to combine. If desired, you can spoon a little of the marinade over the salad.