Garbanzo Bean and Zucchini Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Recipe courtesy Giada De Laurentiis. OH MAN is this just simple goodness! I didn't expect for this to be as delicious as it is! Splurge a bit on a nice chunk of parm for this recipe. A small piece won't set you back very much at all. DO NOT use the green can!!! I actually substituted cucumber for the zucchini. So easy and tasty! Ingredients:
2 tablespoons fresh lemon juice |
1/4 cup extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 cup garbanzo beans, rinsed |
2 medium zucchini, diced into 1/4-inch pieces |
1/2 cup frozen corn, thawed |
1/2 small red onion, thinly sliced |
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips |
1 ounce parmesan cheese, crumbled into 1/4-inch pieces |
Directions:
1. For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
2. For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
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