Monday, January 2, 2012

Bean-Vegetable Salad

Love the various textures and color in this simple, light & refreshing salad. It will last for days chilled which makes it a great make-ahead salad for picnics and gatherings.

1 15 ounce can garbanzos, drained and rinsed
1 15 ounce can black beans, drained and rinsed
1 cup diced red and green bell peppers
2 medium tomatoes, seeded and diced
1/2 cup frozen corn, defrosted or 1/2 cup of fresh corn kernels, parboiled, drained and cooled
1/3 cup diced red onion
3 Tbsp lemon juice
3 Tbsp olive oil
1/4 cup chopped cilantro, including tender stems
1/2 Tsp pepper
Salt to taste


Mix garbanzos, black beans, red and green bell peppers, tomatoes, corn and red onion in a large bowl.
Prepare a dressing of lemon juice, olive oil, salt & pepper.
Add cilantro and dressing to the bean-vegetable mixture, toss well.
Serve at room temperature or chilled.

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