Garbanzo Bean And Sweet Pepper Salad - cooking recipe

Ingredients

1 medium red sweet bell peppers, roasted and skinned or (7 ounce) jar roasted sweet red peppers, drained
4 cups cooked garbanzo beans (about 1 1/2 cups dry or equivalent canned beans, rinsed well and drained) or 2 cups cooked garbanzo beans and 2 cups kidney beans
1/2 cup sliced green onion
1/2 cup finely chopped celery
2 tablespoons capers, drained
DRESSING
1 -2 garlic clove, minced
3 tablespoons chopped of fresh mint, NOT dried
3 tablespoons olive oil (NO substitution)
3 tablespoons lemon juice (or 3 tablespoons combination of lemon juice and vinegar) or 3 tablespoons white wine vinegar (or 3 tablespoons combination of lemon juice and vinegar)
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
lettuce leaves (optional) or baby spinach leaves (optional)

Preparation

In a large non-reactive bowl combine vegetables, beans and capers.
In screw-top glass jar or glass measuring cup combine the remaining ingredients and shake or blend well.
Pour over bean mixture. Toss well to coat.
Cover and chill at least 4 hours.
Serve on a bed of lettuce leaves or spinach leaves, if desired.