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Ingredients
1 Medium red bell pepper, diced
1 Cup cooked garbanzo beans
1 1/2 Cups celery, chopped
1 Small red onion, thinly sliced
1/2 Medium cucumber; peel if waxed, thinly sliced
Vinaigrette Dressing
1 Tablespoon olive oil or vegetable oil
2 Tablespoons lemon juice
3 Tablespoons low sodium chicken broth
1 Tablespoon dry mustard
Pepper to taste
Dash salt, optional
Instructions
In a large bowl, stir together vegetables and beans. In medium bowl, whisk vinaigrette ingredients together. Cover and refrigerate for 30 minutes to 2 hours. Toss just before serving.