Garbanzo Bean and Zucchini Salad

TOTAL TIME: 5 min
Prep: 5 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: --

ingredients

VINAIGRETTE:
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
SALAD:
  • 1/2 small red onion, thinly sliced, rinsed
  • 5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
  • 1-ounce Parmesan, crumbled into 1/4-inch pieces
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Directions

For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.

For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

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5

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  • on May 06, 2012

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    I loved this, especially the fresh, zippy dressing. I chopped all the veggies, including lettuce, into four individual lunch portions, and they kept well/didn't wilt for the next two days.

    people found this review Helpful.
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  • on August 13, 2011

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    DEEE-LICIOUs :

    people found this review Helpful.
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