Garbanzo Bean Salad Recipe
Ingredients
| Garbanzo beans | 1/2 pound, dried | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 1 jar (2 ounces) diced pimento, drained | ||
| 2/3 cup reduced-calorie Italian salad dressing | ||
| Pepper | 1/4 Teaspoon | |
| Lettuce leaves | ||
Directions
Sort and wash beans.
In a large heavy saucepan place beans.
Add enough water to cover by 2 inches.
Let stand overnight.
Drain.
Add water to cover.
Bring to a boil over medium-high heat; reduce heat.
Cover.
Simmer for 1 hour or until beans are tender.
Drain and cool.
In a large bowl combine beans, celery, green pepper, green onions, parsley and pimento.
Add salad dressing and pepper; mix well.
Cover.
Chill for several hours to overnight, stirring occasionally.
On salad plates arrange lettuce leaves.
Onto lettuce leaves spoon salad using slotted spoon.
In a large heavy saucepan place beans.
Add enough water to cover by 2 inches.
Let stand overnight.
Drain.
Add water to cover.
Bring to a boil over medium-high heat; reduce heat.
Cover.
Simmer for 1 hour or until beans are tender.
Drain and cool.
In a large bowl combine beans, celery, green pepper, green onions, parsley and pimento.
Add salad dressing and pepper; mix well.
Cover.
Chill for several hours to overnight, stirring occasionally.
On salad plates arrange lettuce leaves.
Onto lettuce leaves spoon salad using slotted spoon.
Chef
