Summer Garbanzo Bean Salad


Recipe by Leslie Green of The Hungry Housewife

Serves 6

1 can (14.5 oz.) Libby’s® Cut Green Beans (drained and rinsed)
2 can (15 oz.) garbanzo 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 450 degrees.

Toss together garbanzo beans, Libby’s® Whole Kernel Sweet Corn, Libby’s® Cut Green Beans, 3 tablespoons olive oil, kosher salt and pepper in large bowl. Pour out onto 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 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.