Wednesday, April 25, 2007

Garbanzo/Black Bean Salad

What to do with leftover corn and chick peas? This simple (and quick) salad uses up the odds and ends in the icebox (like that wilting bunch of cilantro I grabbed accidentally thinking it was flat parsley). The addition of red pepper might be nice, and you could always substitute red wine vinegar for the balsamic. My measurements are approximate as the idea is to use-up what you have on hand.

You Will Need:

1 tin black beans, rinsed
1 cup cooked garbanzo beans (chick peas)
½ chopped onion (sweet or red)
¼ cup chopped cilantro
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 garlic clove, finely minced

Toss well and let marinate a few hours before serving.

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