Garbanzo Bean & Sun-Dried Tomato Salad
Main Ingredients: Beans
Yield: 4-6 servings
Photo And Recipe Courtesy Of Wisconsin Milk Marketing Board, Inc.
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- Serving
- 4-6
Garbanzo Bean & Sun-Dried Tomato Salad
Ingredients
- 3 cups cooked garbanzo beans (chickpeas) or canned beans, rinsed and drained
- 1 small cucumber, peeled, seeded, and diced
- 3/4 c. feta cheese, crumbled
- 2 tablespoons sun-dried tomatoes in oil, coarsely chopped
- 2 teaspoons chopped fresh thyme, chopped or 1 teaspoon dried
- 2 tablespoons balsamic vinegar
- 1 tsp. extra-virgin olive oil
Directions
- In large bowl, combine all of the ingredients, tossing well. Cover and refrigerate for several hours. Serve over cucumber slices, if desired.
