Cathy's Tomato and Bean Salad |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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Save this recipe for those wonderful days when you have homegrown tomatoes. This is so simple, but really excellent. I found this recipe in the Jan/Feb '92 issue of Country Woman magagzine. Ingredients:
1 (15 ounce) can garbanzo beans, rinsed and drained |
4 large ripe tomatoes, sliced thick |
1 cup thinly sliced red onion |
1 (6 ounce) can medium pitted ripe olives, drained and halved |
1/2 cup olive oil |
5 -6 large fresh basil leaves, snipped or 1 tablespoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
salt |
1/8 teaspoon garlic powder |
Directions:
1. In a large salad bowl, layer beans, tomatoes, onion and olives.
2. Combine remaining ingredients; pour over vegetables.
3. Cover and chill at least 3 hours or overnight.
4. Serve chilled or at room temperature.
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