"Hunger is the best sauce in the world."--Cervantes

Garbanzo Bean Salad Recipe

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This recipe for Garbanzo Bean Salad, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pete Bukowick
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. garlic, about three cloves, chopped
1/4 teaspoon salt
1 tbsp. mustard
3 tbsp. olive oil
3 tbsp. red wine vinegar
1/4 cup chop cilantro
1 cups garbanzo beans
1 cups chopped ripe tomato
1/2 cup sliced black olives
1/2 cup sliced pimiento-stuffed manzanilla olives
3 scallions, chopped
2 tbsp. chopped pimientos, for garnish

Directions:
Directions:
To prepare vinaigrette, place garlic and salt in a small mortar. With a pestle, grind the salt into the garlic. Add the mustard and combine well. Whisk in olive oil and red wine vinegar. Mix in cilantro.

In a medium bowl, combine cooked beans and tomato, olives, and scallions. Mix well. Add vinaigrette and combine thoroughly. Cover and refrigerate for 2 to 3 hours, stirring occasionally.

Serve in attractive salad ramekins. Garnish with pimientos.

Number Of Servings:
Number Of Servings:
four-six
Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
The better the tomatoes, the better this will be. Ramekins are optional. PAB

 

 

 

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