This easy garbanzo bean salad is an awesome vegan recipe that’s perfect for a healthy summer lunch – filled with cucumber, tomatoes and corn, with a cilantro lime dressing.
Prep Time: 15 minutes Total Time: 15 minutes Yield: 12 servings 1x
For the garbanzo bean salad:
2 1/2 cups corn kernels
2 15-ounce cans garbanzo beans, drained and rinsed
3 cups grape tomatoes, quartered (about 1 pound)
1 green bell pepper, diced
1/2 red onion, finely diced (about 1/4 cup)
1 English cucumber, chopped
For the cilantro lime dressing:
1/3 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
1/4 cup (4 tablespoons) lime juice
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
Combine all of the salad ingredients in a big bowl.
In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
Refrigerate until serving or at least for a half an hour to let the flavors blend.
Serving Size: Calories: 157Sugar: 3.7 gSodium: 398.3 mgFat: 8.1 gSaturated Fat: 1.2 gCarbohydrates: 18.8 gFiber: 4.6 gProtein: 5.1 gCholesterol: 0 mg
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