Garbanzo bean salad

Yield: 4 Servings

Measure Ingredient
4 ounces Mushrooms,Button
½ Green Bell Pepper -- inch strips
½ cup Olives,Black,Sliced
¼ cup Onions,Green -- Sliced
1 can Garbanzos,Drained -- 15-oz
Yogurt Dressing:
½ cup Yogurt,Plain
¼ cup Mayonnaise
½ teaspoon Cumin,Ground
1½ teaspoon Lemon Juice
¼ teaspoon Garlic Salt
⅛ teaspoon Tumeric,Ground
Lettuce Leaves
2 Tomatoes,Ripe,Fresh --
Wedges

1-Drain beans, and mushrooms ,if you are using canned mushrooms. Mix beans, mushrooms, green pepper, olives and onions. Refrigerate until well chilled; at least 2 hours. Just before serving, toss salad with yogurt dressing.

2-Serve on lettuce leaves and garnish with tomato wedges. Dressing: Mix all dressing ingredients to blend well. Jo Anne Merrill, Betty Crocker Cookbook Recipe By : Jo Anne Merrill File

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