2 cups grape tomatoes, halved
½ cup sundried tomatoes in oil, chopped
½ small onion, finely chopped
2 jalapenos, seeded and finely chopped
2 cans garbanzo beans, rinsed and drained
1 can black beans, rinsed and drained
2 cloves garlic, minced
1 cup chopped fresh herbs (We like to use a combo of dill, parsley and mint.)
Juice of 2 lemons
¼ cup olive oil
2 tablespoons apple cider vinegar
Salt and pepper to taste
Optional: goat cheese to taste (We use the cheese from Terrell Creek Farm.)
1. Mix together vegetables, beans and herbs.
2. Whisk lemon juice, olive oil, vinegar, salt and pepper.
3. Toss the veggie mix with the dressing. Add optional cheese.
4. Refrigerate overnight (or at least for a few hours) before serving.