Garbanzo Bean and Pepper Salad

I made up this recipe for a cool summer dish to take to a picnic. I just threw together things I had on hand and it became a hit! You may substitute your favorite type of bean for the garbanzos. Any firm bean will do. You may omit the jalapeno altogether. This salad will work as a main course and is very satisfying and colorful. The different tastes and textures are very pleasing. Serve cold.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 183 Calories

Ingredients

• 1 lemon, juiced
• salt to taste
• ¼ cup chopped fresh parsley
• ground black pepper to taste
• 1 lime, juiced
• ¼ cup extra virgin olive oil
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 large red onion, diced
• 1 jalapeno pepper, diced
• 2 large red bell peppers, diced
• 2 large yellow bell peppers, diced

Recipe Instructions

Step 1

In a large bowl, mix the garbanzo beans, red bell peppers, yellow bell peppers, jalapeno pepper, red onion, and parsley. Season with salt and pepper.

Step 2

In a small bowl, whisk together the lime juice, lemon juice, and olive oil. Drizzle over the salad, and toss to coat. Refrigerate salad at least 4 hours before serving.