Garbanzo Bean and Pepper Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I made up this recipe for a cool summer dish to take to a picnic. I just threw together things I had on hand and it became a hit! You may substitute your favorite type of bean for the garbanzos. Any firm bean will do. You may omit the jalapeno altogether. This salad will work as a main course and is very satisfying and colorful. The different tastes and textures are very pleasing. Serve cold. Ingredients:
1 (19 ounce) can garbanzo beans, drained and rinsed |
2 large red bell peppers, diced |
2 large yellow bell peppers, diced |
1 jalapeno pepper, diced |
1 large red onion, diced |
1/4 cup chopped fresh parsley |
salt to taste |
ground black pepper to taste |
1 lime, juiced |
1 lemon, juiced |
1/4 cup extra virgin olive oil |
Directions:
1. In a large bowl, mix the garbanzo beans, red bell peppers, yellow bell peppers, jalapeno pepper, red onion, and parsley. Season with salt and pepper.
2. In a small bowl, whisk together the lime juice, lemon juice, and olive oil. Drizzle over the salad, and toss to coat. Refrigerate salad at least 4 hours before serving.
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