Garbanzo Bean and Pepper Salad recipe

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Ingredients

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

Nutrition Info

182.8 calories
carbohydrate: 25 g
cholesterol: : -
fat: 8.1 g
fiber: 5.5 g
protein: 4.7 g
saturatedFat: 1.1 g
servingSize: -
sodium: 206.7 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

8 servings

Recipe Note

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.

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