Tart & Tangy Two Bean Salad.
Roasted Lemon Green Bean & Garbanzo Bean Salad.
Growing up, my great-grandma would make a bean salad that was soaked in white vinegar and garlic that was one of my favorite things to eat. This recipe is reminiscent of that but instead of using vinegar I used lemon juice. The lemon juice is absorbed by the beans while roasting in the oven and the end result is a delightfully tangy and healthy salad.
- 4 cups green beans, trimmed (I used French green beans)
- 2 lemons, juiced
- 1 1/2 cups garbanzo beans
- 1 tbsp chopped garlic
- 1 tbsp olive oil
- garlic salt
- black pepper
Put the green beans and chick peas into a deep roasting pan and add the garlic, lemon juice, olive oil and a dash of garlic salt/black pepper. Toss to mix all of the ingredients together. Cook the beans in a 400 degree oven for about 40-45 minutes, or until the juice in the bottom of the pan is gone and the green beans have lightly browned.