Garbanzo Bean Salad With Raspberry Vinaigrette

The first time I tried this salad was at a friend's home where her mother offered us some for lunch. Being that I had just recently became vegetarian she felt as though I would really love an alternative to typical green lettuce salads, which at that time I was eating pretty frequently and quickly became bored of. It was so delicious and fresh tasting. Needless to say I asked her to share her recipe with me and it has been something I have been preparing for many years since. It seems as though what has been so appealing since is the short amount of preparation time and ingredients needed to make this. I often host barbeques or outdoor parties and to be able to spend merely fifteen minutes on preparation and have a large salad for my guests is an amazing feat indeed.



Ingredients:
2- 32 Ounce Cans of Garbanzo Beans
1 Cucumber
¾ Cup of Chopped Tomato (Two medium sized tomatoes)
¾ Cup of Red Onion (One Large Red Onion)
4 Tablespoons of Freshly Chopped or Store Bought Basil
8 Ounces of Raspberry Vinaigrette Salad Dressing


To make this garbanzo bean salad you first have to drain and wash the beans. Then dice the cucumber, the tomato and the red onion and mix. Stir in the store bought raspberry vinaigrette and the basil then toss evenly. The salad is ready to serve but is best if left in the refrigerator over night so the vegetables absorb the dressing.