This is a sponsored conversation written by me on behalf of BUSH’S Beans. The opinions and text are all mine.
Veggie loaded, Italian-dressed, Garbanzo bean salad. Nutritious, flavorful, and simple to make!
My toddler is in the “why” stage where absolutely everything I say is followed by the question, “why?”
My husband got me a gift for our anniversary and after trying to explain to him several times why he’d given it to me I finally said, “Because he loves me.” To which he (clearly confused) responded, “why?” So I responded, “because I’m awesome!” To which he finally dropped the “why” and asked me, “how?”
He always knows how to boost my self-confidence, that’s for sure.
When I was making this salad he asked me why I was making it. “For us to eat” I responded. To which he asked “why?”
After answering about
100137409712 10 more questions, he also asked me why I added each ingredient to the salad and I (maybe not so patiently) answered him about each ingredient.
He also asked me why I was so slow at making him this salad to eat. #pleasesendhelp
This salad does require a bit of veggie chopping, but the effort is WELL worth the final dish! The preparation takes some time, but luckily the base of this salad (BUSH’S Beans) couldn’t be easier to prepare — just open the cans and then drain & rinse the beans.
I’m really excited to be bringing you this Garbanzo Bean Salad and two additional recipes this year using BUSH’S Beans. I’ve gotten the opportunity to work with them quite a bit this year and I’m so excited to keep sharing recipes using their beans. They’ve really got beans for every dish and every taste — in regular bean varieties they’ve got vegetarian, organic, and reduced-sodium. As far as baked beans go, they use their Secret Family Recipe to create one-of-a-kind, delicious, slow-cooked beans (making them America’s favorite) that have bolder flavors and varieties.
Today I’m focusing on BUSH’S Garbanzo Beans for this salad which are definitely the “star” of this recipe.
This salad is vegetarian, but trust me, you will not miss the meat! The beans have tons of protein making this salad super substantial. Pair those beans with tons of vegetables and healthy fats from the avocado and you’ll be amazed just how filling this salad is. Enjoy!
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon dried parsley
- 2 teaspoons dried minced onion
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon EACH dried basil, dried oregano, salt
- 2 tablespoons grated parmesan cheese
- 1 teaspoon white granulated sugar
- 2 cans (16 ounces EACH) BUSH'S Garbanzo Beans, drained and rinsed
- 1 can (15 ounces) BUSH'S Black Beans, drained and rinsed
- 1 can (15 ounces) corn, drained (or 2 ears of fresh corn)
- 1 English cucumber, chopped
- 1 red bell pepper, diced
- 1 large ripe avocado, chopped
- 1/2 of 1 red onion, diced
- 1/2 of 1 full bunch flat leaf Italian parsley, finely chopped
- Optional: salt and freshly cracked pepper
Start by preparing the dressing. Pour all of the ingredients into a mason jar, place the lid on the jar, and then shake vigorously until ingredients are incorporated. Place in the fridge while you prepare the salad.
Drain and rinse the garbanzo and black beans; shake in colander to rid of any excess water. Place in a large bowl. Add the drained corn or cut the corn off the cob and add to salad.
Chop the English cucumber (peel first if desired), dice the red pepper, chop the avocado, dice the red onion, finely chop the parsley. Add all of these ingredients to the salad.
Remove the dressing from the fridge and give it a good shake. Pour over the salad* and toss to coat. If desired, season with salt and pepper. Toss.
You likely won't use all of the dressing (unless you love a ton of dressing) so store the leftovers in the fridge for up to 2 weeks. Enjoy dressed salad immediately.
*Only pour dressing on the salad amount that will be consumed immediately. If you want to have leftovers, do not add dressing (or avocado) to that part of the salad as it doesn't store well.
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