Here's what you'll need
1 cup garbanzo beans, rinsed and drained (canned is fine – Look for low salt) 1 cup cubed (1/2 inch) cucumber 2 cup cubed (1/2 inch) tomato 1 cup cubed (1/2 inch) sweet yellow onion 2 tablespoons red wine vinegar 1 tablespoon extra virgin olive oil 2 tablespoons finely chopped basil or mint 1 tablespoon finely chopped parsley salt and pepper to taste
Make it
Mix all together and let stand for a ½ hour, Serve on a bed of Quinoa. This recipe will stay well in the refrigerator for up to 4 days – store salad and Quinoa separately. Serves 6
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Copyright 2016, Adita Lang
Adita Lang works with individuals and groups to maximize their health through exercise and nutrition. She can be reached in the following ways: Adita@NutritionalBrilliance.com
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