Garbanzo Bean Salad
|Dried garbanzo beans||1⁄2 Pound|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Green bell pepper||1⁄2 Cup (8 tbs), chopped|
|Green onions||1⁄2 Cup (8 tbs), sliced|
|Fresh parsley||1⁄4 Cup (4 tbs), chopped|
|Diced pimento||2 Ounce, drained (1 jar)|
|Reduced calorie italian salad dressing||2⁄3 Cup (10.67 tbs)|
|Pepper||1⁄4 Teaspoon, freshly ground|
Sort and wash beans.
In a large heavy saucepan place beans.
Add enough water to cover by 2 inches.
Let stand overnight.
Add water to cover.
Bring to a boil over medium-high heat; reduce heat.
Simmer for 1 hour or until beans are tender.
Drain and cool.
In a large bowl combine beans, celery, green pepper, green onions, parsley and pimento.
Add salad dressing and pepper; mix well.
Chill for several hours to overnight, stirring occasionally.
On salad plates arrange lettuce leaves.
Onto lettuce leaves spoon salad using slotted spoon.