Roasted Red Bell Pepper Salad

• 16 ounces garbanzo beans, rinsed and drained
• 16 ounces black beans, rinsed and drained
• 4 ounces roasted red peppers, chopped
• 14 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 14 cup fresh basil leaf, slivered
• 1 stalk celery, chopped
• 14 cup red onion, chopped
• salt and pepper, to taste
• romaine lettuce leaf, chopped

1. In a small bowl, toss all ingredients together, except lettuce.
2. Place lettuce on a dinner plate.
3. Spoon pepper-bean salad over lettuce.
4. You can make ahead and refrigerate, just bring back to room temperature before serving.

garbanzo beans, black beans, red peppers, extra virgin olive oil, balsamic vinegar, fresh basil leaf, celery, red onion, salt, romaine lettuce leaf

Taken from www.food.com/recipe/roasted-red-bell-pepper-salad-175835 (may not work)