Red Pepper and Garbanzo Bean Salad

[Guest guest]

Red Pepper and Garbanzo Bean Salad

 

1 medium red bell pepper, diced

1 cup cooked garbanzo beans

1 1/2 cups chopped celery

1 small red onion, thinly sliced

1/2 medium cucumber; peel if waxed, thinly sliced

 

Vinaigrette Dressing:

1 tablespoon olive oil or vegetable oil

2 tablespoons lemon juice

3 tablespoons low sodium chicken broth

1 tablespoon dry mustard

pepper to taste

dash salt, optional

 

In a large bowl, stir together vegetables and beans.

In medium bowl, whisk vinaigrette ingredients

together. Cover and refrigerate for 30 minutes to 2

hours. Toss just before serving. Yields 6 servings.

 

 

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