Garbanzo Bean Salad with Dijon Vinaigrette
INGREDIENTS
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Bean Salad
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1 can (15 unces) garbanzo beans, rinsed and drained
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3 hearts of palm, diced
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1 jar (7 ounces) roasted red peppers, drained and chopped
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1 tomato, diced
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1/2 cup whole kernel corn (fresh, frozen or canned)
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1/2 red onion, diced
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5 basil leaves, chopped
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2 tablespoons chives, chopped
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3 mint leaves, chopped
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1/4 cup Parmesan cheese, grated
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Dijon Vinaigrette
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2 tablespoons red wine vinegar
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1 tablespoon lemon juice
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1 tablespoon Dijon mustard
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1/4 cup olive oil
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1/2 teaspoon salt
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Freshly ground pepper, to taste
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