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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Fresh flavors come through in this lightly dressed salad thatâs ideal for warm-weather eating. The mozzarella cheese is a must! Thanks to Merwyn Garbini of Tucson, Arizona for the recipe. Ingredients:
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
4 medium tomatoes, cut into wedges |
2 cups thinly sliced celery |
1 small red onion, halved and thinly sliced |
4 ounces part-skim mozzarella cheese, cubed |
dressing: |
1/4 cup olive oil |
1/3 cup red wine vinegar |
1 tablespoon minced fresh basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large salad bowl, combine the beans, tomatoes, celery, onion and cheese.
2. In a small bowl, whisk dressing ingredients. Pour over bean mixture; toss to coat. Chill until serving. Serve with a slotted spoon. Yield: 12 servings.
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