You are here

Garbanzo Bean and Colorful Vegetable Salad

Description

This salad makes a satisfying lunch entree or a refreshing side dish.

Ingredients

2 can
garbanzo beans (15 ounces each)
1 pint
sugar plum grape tomatoes
1⁄2  
English cucumber, seeded and chopped
1  
red bell pepper, seeded and diced
1  
yellow bell pepper, seeded and diced
1 large
carrot, peeled and diced
1⁄2 cup
finely diced red onion
1⁄2 cup
cilantro, finely chopped
1⁄3 cup
olive oil
1⁄4 cup
white balsamic vinegar
1⁄4 cup
white rice vinegar
2 tbsp
lime juice
2 clove
cloves garlic, pressed or very finely minced
1⁄2 tsp
cumin, ground
1⁄8 tsp
red pepper, ground
1⁄2 tsp
sea salt

Instructions

Rinse all vegetables before chopping and dicing. Add salad ingredients to a 9-cup or larger salad bowl. Toss together and set aside.

In a small bowl whisk together olive oil, vinegars, lime juice, garlic, cumin, red pepper and sea salt to make vinaigrette dressing. Add to salad ingredients and toss to coat. For best results allow salad to chill for at least 30 minutes.

User Rating

User Rating: 
No votes yet
A stylized plate and silverware.
Yield
Servings (1 cup each)
SourceRecipe courtesy Bastyr Master of Science in Nutrition student Denise Allen, 2010
Prep time
30 minutes
Cooking time
N/A
Total time
30 minutes