Categories: Salad
Ingredients
- can garbanzo beans
- 1 1/2 cup diced cukes with skin on
- 1 1/2 cup diced tomatoes
- 2 TBSP. balasamic vinegar
- 3 TBSP. Extra virgin olive oil (EVO)
- 1/2 cup chopped fresh basil
- salt and pepper
- 1/2 cup feta cheese- crumbled
Directions
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Rinse beans well. Pat with towel to dry. Mix EVO and balsamic vinegar with whisk. Place beans in ziplog bag and pour dressing in- let marinate for 4-6 hours or longer.
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When ready to prepare salad- remove beans and drain them in colander—reserving the liquid. Taste dressing- if you don’t have at least 3 TBSP add a bit more EVO and vinegar.
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Dice tomatoes and drain if juicy. Cut cukes into fourths lengthwise and then 1/2 inch wide. Pat cukes dry with a towel. Wash basil and dry with towel. Coursely chop basil with knife.
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Combine tomatoes-cukes-beans-basil and toss with reserved dressing. Season bead salad with black pepper. Crumble feta before serving.