I love all kind of bean or pea salads during the summer. You don't need anything else, since it's packed with everything your body needs.
You can use different veggies if you prefer, but this combination is always a winner, and all the veggies and herbs came from my garden.
Sometimes if i want a little extra protein, i will top it with a grilled chicken breast or serve with some fresh seared tuna steaks.
Printable Recipe - click here
1 can garbanzo beans(chick peas), rinsed and drained
2 tomatoes, seeded and chopped
2 ears of corn, off the cob
1 zucchini, chopped
1 cucumber, chopped
1 small vidalia onion, chopped
handful of herbs, chopped (i use basil, oregano and parsley)
1/4 cup red wine vinegar
1 tablespoon dijon mustard
zest of 1 lemon
1 tablespoon celery salt
1/2 teaspoon crushed red pepper
1-2 cloves garlic, minced
1/2 cup olive oil
I start by making the vinaigrette using a jar with a lid. i place all ingredients inside jar, but the olive oil. place lid on jar and give it a good shake. Add olive oil and shake some more until combined and slightly thickened.
Place all salad ingredients in a large bowl and toss it well with dressing. Refrigerate 2 hours before serving.