Alright, summer is here. The thermometer has reached 3 digits today! Any and all of my plans to use the oven has gone out the window! It’s time to utilize the barbecue and eat cold salads, sandwiches and fruit smoothies all the time.
Here is a recipe for an easy garbanzo bean salad. It’s served cold, it’s great for hot days and it makes excellent leftovers! I eat this for lunch by itself or put a couple scoops over a bed of spinach for a salad with more greens.
- 1 Can garbanzo beans
- 1 Medium green pepper
- 1 Medium red pepper
- 3/4 Cup cooked corn
- 1/4 Cup green onions
- 1 Cup cooked quinoa
- Juice from 1 lemon
- Italian seasoning, garlic powder and pepper to taste
Chop the peppers and the green onions into small pieces, add them to a bowl.
Drain and rinse the can of garbanzo beans and add it to the bowl too.
Combine everything else in the bowl: corn, quinoa, lemon juice, and seasonings, and stir it all together.
Stick it in the fridge and let it chill for at least 45 minutes. The flavor gets better during this time as well.