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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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To get the best flavor from this salad, you should chill it for 8 hours before serving to give the flavors more time to blend. From the Hilton Head Hospital's cookbook, Hilton Head, SC. Prep and cook time does not include the chill time. Ingredients:
2 (19 ounce) cans garbanzo beans, drained |
2 medium tomatoes, seeded and diced (chick peas) |
1/4 cup green bell pepper, chopped |
1/4 cup red bell pepper, chopped |
1/4 cup kalamata olive, pitted and halved |
1/4 cup fresh parsley, chopped |
4 green onions, chopped |
1 tablespoon fresh oregano, chopped |
1/2 cup olive oil |
3 tablespoons balsamic vinegar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
2. Combine the oil and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour the dressing over the chick-pea mixtre. Toss. Refrigerate for 8 hours. Serve at room temperature.
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