(Cuban Garbanzo Bean Salad)
Jorge Castillo: We've been told...
Glenn Lindgren: ... by the Food Police...
Jorge Castillo: ...that Cuban food is unhealthy...
Glenn Lindgren: ... by the Food Police...
Jorge Castillo: ..."Where's the salads?" they cry.
Glenn Lindgren: Again, that's the Food Police, talking.
Jorge Castillo: Well, just to prove them wrong, here is another delicious and healthy Cuban salad.
Glenn Lindgren: The next time anyone from the Food Police comes over, we're going to give them a big bag of lettuce to munch on. That will mean more of that "unhealthy" Cuban food for the rest of us! YUM!
- 1 green pepper diced and blanched
- 1 red bell pepper diced and blanched
- 1 cup sweet yellow onion, diced
- 2 (15-ounce) cans garbanzo beans
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 red bell pepper diced and blanched
Combine the peppers, onion, and garbanzo beans in a non-metallic bowl. Use a blender to combine the lime juice, olive oil, cumin, salt, pepper, and garlic. Pour the dressing over the garbanzo bean mixture, cover and refrigerate for one hour or more to let the flavors absorb into the beans.
Emulate Martha Stewart by serving the salad chilled on a lettuce leaf!
Serves 6
- Recipe and editorial content from the book: "Three Guys From Miami Cook Cuban"
- Gibbs Smith Publisher, Copyright 2004
- All Rights Reserved. No copying or commercial duplication without written permission and proper attribution.
- Gibbs Smith Publisher, Copyright 2004
