Garbanzo Bean and Pepper Salad recipe

8 servings

1 (19 ounce) can garbanzo beans, drained and rinsed

2 large red bell peppers, diced

2 large yellow bell peppers, diced

1 jalapeno pepper, diced

1 large red onion, diced

1/4 cup chopped fresh parsley

salt to taste

ground black pepper to taste

1 lime, juiced

1 lemon, juiced

1/4 cup extra virgin olive oil

In a large bowl, mix the garbanzo beans, red bell peppers, yellow bell peppers, jalapeno pepper, red onion, and parsley.

Season with salt and pepper.

In a small bowl, whisk together the lime juice, lemon juice, and olive oil.

Drizzle over the salad, and toss to coat.

Refrigerate salad at least 4 hours before serving.