Big Country Posted May 29, 2007 Share Posted May 29, 2007 The other day, just wanted something refreshing and fairly good for me. So, I ended up dicing up a red, yellow and orange bell pepper, chopped several Roma tomatoes, chopped a couple cloves of garlic very fine, diced some red onion and added a can of garbanzo beans (also called chick peas in some areas). Stir that together with some s&p and a balsamic vinagrette that I like. Very good right away... even better the next day after it was sitting in the dressing for a day. I was thinking that adding something like fresh basil or parsley would add just the right flavor to it, though it definitely isn't needed. Thoughts? Another salad I really enjoy making over the summer is tomato, cucumber, red onion, chopped garlia and chopped parsley, s&p and marinate in the above balsamic dressing... or simply in EVOO and balsamic or red wine vinegar. Any other combos out there that you like? Quote Link to comment Share on other sites More sharing options...
PaulOttCarruth Posted May 29, 2007 Share Posted May 29, 2007 I have a similar recipe that I make sometimes but it uses black beans instead of garbanzo and red wine vinegrette instead of basalmic. Plus it has flat leaf parsley. Sometimes we add corn, as well. Quote Link to comment Share on other sites More sharing options...
Big Country Posted May 29, 2007 Author Share Posted May 29, 2007 I have a similar recipe that I make sometimes but it uses black beans instead of garbanzo and red wine vinegrette instead of basalmic. Plus it has flat leaf parsley. Sometimes we add corn, as well. Sounds like a very nice southwestern kick you could do with that. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 29, 2007 Share Posted May 29, 2007 basil..... i also make oversized "soft" croutons... serve it as a bread salad Quote Link to comment Share on other sites More sharing options...
Tford Posted May 29, 2007 Share Posted May 29, 2007 Sounds similar to a pasta salad that I make regularly for outdoor meals. Lose the chickpeas and throw in an oil-based dressing (italian or O/V) and toss dressed veggies with penne noddles. Quote Link to comment Share on other sites More sharing options...
Grits and Shins Posted May 30, 2007 Share Posted May 30, 2007 The other day, just wanted something refreshing and fairly good for me. So, I ended up dicing up a red, yellow and orange bell pepper, chopped several Roma tomatoes, chopped a couple cloves of garlic very fine, diced some red onion and added a can of garbanzo beans (also called chick peas in some areas). Stir that together with some s&p and a balsamic vinagrette that I like. Very good right away... even better the next day after it was sitting in the dressing for a day. I was thinking that adding something like fresh basil or parsley would add just the right flavor to it, though it definitely isn't needed. Thoughts? Another salad I really enjoy making over the summer is tomato, cucumber, red onion, chopped garlia and chopped parsley, s&p and marinate in the above balsamic dressing... or simply in EVOO and balsamic or red wine vinegar. Any other combos out there that you like? Both sound good ... especially the second one. I'm a big avacodo fan ... so I like to rough cut several avacodos, dice some tomotas, dice some red onions and mix together with balsamic vinagrette. I will admit that after a brief period of time the salad is not pretty but it is tasty. Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted May 31, 2007 Share Posted May 31, 2007 I really like the taste of fresh basil and garbanzo beans together. Quote Link to comment Share on other sites More sharing options...
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