This refreshing bean and veggie salad is perfect for a Summer potluck or a meatless meal at home. It is loaded with fiber, Vitamin C and potassium.The special ingredient that takes this dish to the next level is garam masala, which is very popular in Indian cooking.
Have I told you that I could eat Indian every single day if I was allowed to?! There is a local Indian Restaurant by our house that caters to gluten-free eaters and I adore it. Since eating out regularly is not something our family does, I am trying to incorporate more Indian spices to the dishes I make at home. Garam masala makes my house smell almost like the restaurant. It invigorates the senses. I love the stuff.
My daughter is a big fan of garbanzo beans and kept reaching into her bowl to eat the beans first. Fortunately she ate the veggies as well, but it took a little more bribing
1 29 oz. can Eden Organic Garbanzo Beans (BPA free can)
2 medium size tomatoes, diced
1/2 red onion, diced
1/2 cucumber, diced
1/2 red bell pepper, diced
1 clove garlic, minced
1 Tbsp. olive oil
1 Tbsp. red wine vinegar
2 tsp. Herbamare (or sea salt)
1 tsp. parsley
pepper to taste
1 tsp. garam masala (feel free to make your own blend if you have time)
Saute onion in olive oil in a saute pan over medium heat for 5 minutes. Add in the rest of the ingredients and stir well. Cook for another 10 minutes stirring regularly. Serve!
Makes 6 servings.
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