- 2 cans [19 ounces / 540 ml each] chick peas, drained and rinsed
- 1 can [19 ounces / 540 mL] corn, drained
- 2 small red onions, cut into thin slices
- 1 red pepper, diced
- 1 green pepper, diced
- Shallots, finely chopped
- 2 teaspoons [10 mL] Dijon mustard
- 3 tablespons [45 mL] red wine vinegar
- 1/2 cup [125 mL] olive oil
- 1 teaspoon [5 mL] thyme
- Parsley, chopped
- Salt and pepper
|
- Mix together first 6 ingredients.
- Prepare vinaigrette as you would to prepare mayonnaise.
- Pour over salad and refrigerate a few hours.
|
