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Garbanzo Bean and Pepper Salad

By: EverydayMommy

"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."

Rate/Review | Read Reviews (4)

Prep Time:
20 Min

Ready In:
4 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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
1/4 cup chopped fresh parsley
salt to taste
ground black pepper to taste
1 lime, juiced
1 lemon, juiced
1/4 cup extra virgin olive oil

Directions

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.
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.