Summer Garbanzo Bean Salad


Recipe by Leslie Green of The Hungry Housewife

Serves 6

2 can (15 oz.) garbanzo beans drained and rinsed
1 can (14.5 oz.) Libby’s® Cut Green Beans drained and rinsed
6 tbsp extra virgin olive oil divided
1⁄2 tsp coarse kosher salt
1⁄4 tsp fresh black pepper
1 lemon zest and juice
4 oz feta cheese crumbled
1 bn fresh flat parsley leaves chopped

Preheat oven to 450F.

In a large bowl, toss together garbanzo beans, corn, green beans, 3 tablespoons olive oil, kosher salt and pepper. Pour out onto a large baking sheet and bake for 20 minutes, stirring halfway through cooking time. Remove from oven and allow to cool to room temperature.

Place in a large bowl, toss with remaining 3 tablespoons olive oil, zest and juice of lemon, feta cheese and parsley leaves. Season with salt and pepper, if desired. Serve chilled or at room temperature.