Garbanzo Bean and Pepper Salad Friday, October 19, 2012


Based on a Bush Brothers Recipe

2 16 oz cans garbanzo beans, drained and rinsed
1 large red bell pepper, coarsely diced
1 large yellow pepper, coarsely diced
1 jalapeno pepper, seeded and diced
¼ cup fresh parsley, chopped
salt and black pepper to taste
1 lime, juiced
1 lemon juiced
¼ cup extra virgin olive oil


In a large bowl, mix the beans, peppers, 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. Cover and refrigerate salad at least 4 hours before serving.


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