Monday, August 30, 2010

Garbanzo Bean Salad

This was originally intended to be a black bean salad; however, I discovered I had no black beans. In fact, I couldn't find a recipe that 100% coincided with ingredients I did have and needed to use. So...I made my own. I'm great at adapting or modifying pre-existing recipes, but I'm not very skilled at coming up with my own. However, this bean salad turned out wonderful and would be the perfect summertime addition to any picnic. Which is exactly what we did.

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Garbanzo Bean Salad
Adapted from: Me!

1 can garbanzo beans
2 ears of corn, cooked
1 "stalk" green onion
1 medium green pepper
2 sweet peppers
1 medium tomato
Sun-dried tomato vinaigrette dressing
salt & pepper, to taste

Drain and rinse garbanzo beans and place in bowl. Using a knife, remove corn from cob and add to bowl. Chop green onion and peppers and add to garbanzo beans & corn. De-seed tomato, dice, and add to mixture. Add salt, pepper, and vinaigrette to taste. Mix well, cover and refrigerate for at least an hour {to marry flavors} before serving.


I think some red pepper would be nice in this dish and give it some more color. If you don't have fresh corn you could use frozen. Black beans would work in place of, or in addition to, the garbanzo beans and you could use any variation of vinaigrette. When seasoning, I use sea salt and fresh ground pepper.

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