Garbanzo Bean Salad: Cuban Cooking

Garbanzo Bean Salad / Ensalada de Garbanzos

Serve this chilled salad as a light lunch or as a satisfying starter for supper on a hot day.

• 2½ c. canned garbanzo beans*, rinsed and drained
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 red onion, chopped

Dressing:

• 3 tbsp. red wine vinegar
• ¼ c. olive oil
• ½ tsp. cumin
• 2 cloves garlic, peeled and minced
• salt and pepper to taste

1. In a large bowl, combine garbanzobeans, green and red pepper, and onion.
2. In a small bowl, make dressing bywhisking together vinegar, olive oil,cumin, garlic, salt, and pepper.
3. Pour dressing over garbanzo bean mixture and toss gently. Serve chilled.

Notes:

Preparation time: 10 to 15 minutes (plus chilling time), Serves 4.

*If you prefer to use dried garbanzo beans, soak 1 lb. garbanzo beans overnight.Drain and add beans to 8 c. boiling water. Reduce heat, cover, and simmer with 1tbsp. salt for 1 hour and 15 minutes, or until tender. Drain and proceed with Step 1.