Name: Garbanzo Bean and Zucchini Salad
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 2 Tbsp lemon juice; ¼ cup extra-virgin olive oil; ½ tsp salt; ¼ tsp freshly ground black pepper; 1 cup garbanzo beans; 2 medium zucchini, diced into ¼-inch pieces; ½ cup frozen corn, thawed; ½ small red onion, thinly sliced, rinsed; 5 leaves romaine lettuce, cut crosswise into ½-inch strips; 1 oz Parmesan, crumbled into ¼-inch pieces

Prep Time

5 min

Yields

4 servings

A quick salad ready in just 5 minutes – great for both on-the-go or serving the family at home.

ingredients

Vinaigrette

Tbsp lemon juice

cup extra-virgin olive oil

tsp salt

tsp freshly ground black pepper

Salad

cup garbanzo beans

medium zucchini, diced into ¼-inch pieces

cup frozen corn, thawed

small red onion, thinly sliced, rinsed

leaves romaine lettuce, cut crosswise into ½-inch strips

oz Parmesan, crumbled into ¼-inch pieces

Ingredient Substitution Guide

directions

Step 1

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.

Step 2

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.

appetizer
beans
lunch
quick and easy
salad

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Garbanzo Bean and Zucchini Salad

ingredients

Vinaigrette

Salad

directions

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