Summer Garbanzo Salad
- Yield 6 servings
Cook some extra garbanzo beans whenever you make hummus to toss in this easy, fresh salad.
- 2 cups cooked garbanzo beans
- 1 small cucumber, peeled, seeded and chopped
- 1 tomato, chopped
- 1/2 cup cooked corn kernels (1ear)
- 2 garlic cloves, crushed
- 1/4 cup feta or Mexican crumbling cheese
- 2 tablespoons vinegar
- 2 tablespoons olive oil
- Fresh basil
- 1/4 teaspoon salt
- Freshly ground black pepper
- Combine all ingredients in a bowl. Toss well.