Garbanzo bean salad
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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