Garbanzo Bean and Pepper Salad
By Corporate Chef Tom Fraker

1 (9 oz.) pkg. Melissa’s Garbanzo Beans
1 large red bell pepper, seeded and diced
1 large yellow bell pepper, seeded and diced
1/2 jalapeño pepper seeded and diced
1/2 large red onion, peeled and diced
1/8 cup fresh parsley, chopped
Salt and fresh ground black pepper, to taste
1/2 lime, juiced
1/2 lemon, juiced
1/4 cup extra virgin olive oil

In a large bowl, mix the garbanzo beans, red bell peppers, yellow bell peppers, jalapeño pepper, red onion, and parsley. Season with salt and pepper.

In a small bowl, whisk together the lime juice, lemon juice, and olive oil. Drizzle over the salad, and toss to coat.

Refrigerate salad for at least 4 hours before serving.

Makes 4 servings.