Cathy's Tomato-Bean Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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As far back as I can recall, my mother and grandmother made this salad...with a few of the ingredients missing . You see, one night, I was preparing dinner for my future husbandwho just happened to be a chef. Naturally, I wanted to impress him with my cooking! But my cupboards were bareexcept for a can of chick-peas and one of olives. Into the salad they went. That was nearly 7 years ago now...and I'm still serving it the same way today! Ingredients:
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
4 large ripe tomatoes, sliced thick |
1 cup thinly sliced red onion |
1 can (6 ounces) medium pitted ripe olives, drained and halved |
1/2 cup olive oil |
5 to 6 large fresh basil leaves, snipped or 1 tablespoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
salt to taste |
1/8 teaspoon garlic powder |
Directions:
1. In a large salad bowl, layer beans, tomatoes, onion and olives. Combine all remaining ingredients; pour over vegetables.
2. Cover and chill at least 3 hours or overnight. Serve chilled or at room temperature. Yield: 8 servings.
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