Marinated Veggie Salad

• FOR THE SALAD:
• 3/4 cups English Peas
• 15 ounces, weight Garbanzo Beans, Rinsed Well
• 2 whole Large Carrots, Chopped
• 1 stalk Celery, Chopped
• 2 whole Small Spring Onions, Sliced (red Part Only)
• 1/4 cups Parsley, Chopped
• FOR THE VINAIGRETTE:
• 2 Tablespoons Olive Oil
• 3 Tablespoons Peach Vinegar
• 2 whole Imes, Juiced
• 1/4 teaspoons Dill Seed
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper

1. Combine all the salad ingredients in a large bowl and mix well.
2. In a separate bowl, combine all vinaigrette ingredients, adjusting seasonings to taste.
3. Pour vinaigrette onto the veggies and mix well. Cover, and refrigerate, at least 2 hours, but preferably overnight.
4. Enjoy!
5. Best chilled overnight.

salad, garbanzo beans, carrots, celery, spring onions, ubc, vinaigrette, olive oil, vinegar, ubc, ubc, ubc

Taken from tastykitchen.com/recipes/salads/marinated-veggie-salad-2/ (may not work)