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Full Online Book HomeLearning KitchenBeansandgrains - Garbanzo - Cuban Garbanzo Salad
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Beansandgrains - Garbanzo -  Cuban Garbanzo Salad Post by :R_Hagel Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2087

Click below to download : Beansandgrains - Garbanzo - Cuban Garbanzo Salad (Format : PDF)

Beansandgrains - Garbanzo - Cuban Garbanzo Salad

2 quarts water for boiling
2 tablespoons salt
1 pound dried Garbanzo Beans (About two cups) 1 green pepper diced and blanched (See instructions)
1 red bell pepper diced and blanched (See instructions)
1 red onion, diced
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
1/2 teaspoon cumin
1/2 teaspoon ground coriander
2 garlic cloves, minced
Salt and pepper to taste

Note: You may substitute canned garbanzo beans, approximately 2 1/2 cups.Omit soaking and cooking if you are using canned garbanzos.


In a large saucepan, cover the garbanzo beans with water and let soak at room temperature for at least eight hours or overnight, drain them, and rinse them well. In a large saucepan, bring two quarts water to a boil with the garbanzo beans and simmer, covered, for one hour. Add the salt; simmer for 15 minutes more, or until they are tender. Remove beans from water.

Cut the tops off the green and red pepper. Core and seed. Use the hot water to briefly blanch the green and red pepper. Not more than one minute. Drain well. Let the beans and peppers cool. Dice the peppers when they are cool enough to handle. Skin and slice the onion and soak in a bowl of ice water for 10 minutes. Drain and pat dry. Dice the onion.

In a large bowl, combine the garbanzo beans, diced onion, and the diced green and red bell pepper. In a smaller bowl, whisk together the lemon juice, vinegar, olive oil, cumin, coriander and garlic. You can add more or less lemon juice and vinegar to taste. Add salt and black pepper to taste. Pour the dressing over the garbanzo bean mixture and toss the salad gently. Serve chilled.
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