Beet, Garbanzo Beans and Tomato Salad
Bright and full of color, this red beet and tomato salad is a beauty to behold and tastes even better. Throw in some garbanzo beans for protein and you get a well-rounded vegan entrée that can’t be beaten!
Ingredients:
- Cooked Beets, diced 1" - 1 quart
- Garbanzo beans, canned, well drained - 1 quart
- Grape tomatoes, halves - 4 Cups
- Red onions, sliced thin - 3 Cups
- Dill Pickles, chopped - 2 Cups
- Sunflower seeds, shelled and toasted - .5 Cup
- Hidden Valley Mediterranean Feta dressing - 8 oz.
Preparation:
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Combine all the ingredients and use only half of the amount of sunflower seed to mix with the salad. Blend well.
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When you place the salad on the serving plate you will then sprinkle the remainder of the sunflower seeds on top to finish.
Serving Suggestions:
This is an excellent salad for a buffet, as an entree, with added proteins such as steak, chicken breast, pork loin, or grilled shrimp.
