A new recipe!

I have made this salad many times.  Consider taking it to a covered dish dinner as an alternative to cole slaw or a tossed salad.  The flavors are wonderful.  Fresh green beans are a must!  Do not use canned green beans.  The texture will be totally different.

GARBANZO AND GREEN BEAN SALAD

 ½ pound fresh green beans, trimmed and halved crosswise

2 cans (15 ounces) garbanzo beans, drained and rinsed

½ cup chopped red onions

3 tablespoons olive oil

3 tablespoons white wine vinegar

2 teaspoons freshly grated lemon peel

½ cup chopped fresh cilantro

Cook green beans in a large nonstick skillet of boiling water until crisp/tender, only 3-5 minutes.  Drain.  Transfer to large bowl.  Add garbanzo beans and onion.

Whisk the olive oil, vinegar and lemon peel in small bowl to blend.  Add dressing to bean mixture and toss to coat.  Stir in cilantro.  Season with salt and pepper and refrigerate at least 30 minutes before serving.