Saturday, June 5, 2010

Garbanzo Beans and Zucchini Salad

This is a 2008 Giada De Laurentiis recipe

Garbanzo Beans and Zucchini Salad
Serves 4


2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 cup garbanzo beans
2 medium zucchini, diced into 1/4 inch pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into 1/2 inch strips
1 oz parmesan, crumbed into 1/4 inch pieces


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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