Garbanzo bean salad?

Question

There was a recipe on the label of Progresso brand Garbanzo beans a couple years ago for a salad. I lost the recipe but I know it had garbanzo beans, cucumber, mozzarella cheese and italian dressing among other things. Does anyone have the recipe???

Answer 1

I do not know the recipe you are referring to, but I would be happy to share my home made one with you, as well as an Italian salad creation involving cheese and fresh basil, and the grilled steak to go with it.

Also, a better choice for the cheese in any Italian-style recipe in North America would be fresh from the deli Fontana, Bonconcini, or Parmesan - in curls, using a cheese cutter - a much better flavour, and stronger to stand out and to compete with the strength of the lemons and garlic that are traditional in these recipes. Also, in Italy you can buy real Mozzarella - which is made from Buffalo milk - giving dishes a distinct flavour that North American Mozzarella does not have. If you live in a large city, you may be able to find real Mozzarella - if we can find it in Canada in a city of 140 thousand people, surely you can find it anywhere in the "States"!


You must understand that these are original, Italian family recipes and are for your eyes only! (lol)

I hope you will try them, and I hope even more that you will enjoy them. As a tip, you can substitute chopped onion with chopped cucumber in the Garbanzo salad.

Garbanzo Bean Salad

In a glass bowl, mix:

2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves, finely chopped
3 fresh Basil leaves, finely chopped
¼ teaspoon chopped fresh Oregano
¼ teaspoon mix of chopped fresh thyme and marjoram
1 can rinsed and drained chick peas (garbanzo beans)
1/3 can rinsed and drained red kidney or Romano beans
1/3 can rinsed and drained chopped green or Broad beans
1 chopped roma or plum tomato
1/2 chopped sweet onion – Vidallia or Spanish
1/2 chopped green or not quite ripe mango
2 tbsp. chopped Cilantro
½ teaspoon salt
½ teaspoon freshly cracked black pepper (a bit chunky)

Mix and let sit, covered, at room temperature, for at least ½ hour. Stir gently to mix flavours, and refrigerate for at least 1 hour prior to serving.

Many people do not realize that fresh Romano, Kidney, and Green Beans (July – September) combined with dried and soaked Garbanzo beans have a much better flavour than canned. Try it using both styles and see the difference for yourself! However, for the sake of convenience (and winter – I live in Ontario,Canada!) – canned works quite well, but you must fully rinse all the beans before putting them in the salad to give the maximu herb flavour.

It is very appealing if you serve this salad on small plates in lettuce cups, but even more so if you use the outer leaves of Riddichio (if you are not familiar with this, you are not alone - ask any grocer in a major store and he/she will enlighten you) as your bean salad bowl.

For a true Italian meal, try this salad as an appetizer, served with a simple antipasto plate of olives,(black and green), pickelled pimentoes, proscuitto, curls of Parmesan, little dipping bowls of the finest extra virgin olive oil, cubes of Calabrese bread for dipping, and slices of tomato (all are available at a deli or grocery store):

Tomato Basil Salad (for 4):
Dressing:
2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves finely chopped
Salad:
4 plum or roma tomatoes quartered & remove seeds
16 Large fresh Basil Leaves - tear each leaf in 1/2
1/2 medium Vidalia (sweet) onion - Spanish is okay too - cut in nice slices - not too thin or thick
1 ball of bonconcinni cheese*
salt
Fresh ground black pepper
Chopped Cilantro as garnish

In a glass bowl mix smashed and chopped garlic, lemon juice, olive oil, and mint leaves, salt and cracked/ground pepper. Mix with a whisk and cover, on counter for 1 hour - don't refridgerate as flavours meld better and faster at room temperature.

Nicely set out on a serving plate the torn basil (don't chop it), quartered tomatoes, sliced onions, and about 8 slices of the cheese.

Whisk dressing again and pour as desired over salad. Add chopped cilantro on top.

In the meantime, while these two salads and an Antipasto plate are marinating in their own juices, prepare a reaklly simple steak:





Steak Pommodor (serves 4)

One large top Sirloin steak - 3/4 inch thick
1/3 Cup olive oil
3 cloves smashed garlic
1 sliced onion
3 tablespoons balsamic vinegar
3 leaves chopped fresh basil
2 tablespoons chopped fresh cilantro
1/2 Teaspoon chopped fresh oregano
salt and fresh pepper to taste
1 19oz can of Italian plum tomatoes

Mix ingredients in glass dish or food-safe ziplock bag. Place steak in marinade and refridgerate for 6 hours at least - longer is better (up to 24 hours).

Remove steak and put to the side. Pour the marinade into a frying pan that is at least 1 1/2 inches deep. Bring to a boil, then drop the temp. down to simmer. As the liquid starts to reduce, add about 3/4 or the tomatoes - don't chop them. Continue to allow it to simmer down to thicken a bit, then slice tomatoes with a knife in the frying pan.

Grill your steak as you like it, place on a platter on top of lettuce leaves (washed spoinach leaves would be event better), and spoon pommodor sauce over top. You can garnish with fresh chopped basil, mint, cilantro, oregano, or a mix of all of them if you like.


TYogether you have 2 wonderful salads, one antipasto plate, and a marvellous steak. Mange!

Good Luck!

Answer 2

Tuna Garbanzo Bean Salad A light fresh tuna salad. Perfect for picnics. Salad 1 (15 ounce) can garbanzo beans, drained and rinsed 1 (6 ounce) can tuna in water, drained 2 cups diced tomatoes 1 tablespoon capers 2 ounces feta cheese, crumbled 1/2 cup minced red onions 2 tablespoons chopped fresh mint Dressing 1 tablespoon olive oil 2 teaspoons red wine vinegar 2 teaspoons lemon juice 1 teaspoon sugar 1 garlic clove, minced 1/2 teaspoon Dijon mustard 1/4 teaspoon salt and pepper 4 servings Change size or US/metric Change to: servings US Metric 10 minutes 10 mins prep Garbanzo Bean Salad "This recipe is a great way to use up a can of garbanzo beans or those last few spoonfuls of tomato sauce! It's also very versatile so you can add different spices and vegetables as the mood strikes! You can also experiment with different vinegars and beans in the recipe. Can be served immediately or refrigerated overnight to allow flavors to combine and the vegetables to marinate in the liquid. Pasta sauce may be used instead of tomato sauce." Original recipe yield: 4 servings. Prep Time:10 MinutesReady In:10 MinutesServings:4 (change) INGREDIENTS: 1 (15 ounce) can garbanzo beans, drained and rinsed 5 tablespoons tomato sauce 1 cup sliced celery 1 clove garlic, minced 1/2 small onion, thinly sliced 1/2 small onion, diced 3 tablespoons distilled white vinegar 1 tablespoon dill ground black pepper to taste DIRECTIONS: In a bowl, gently toss the beans, tomato sauce, celery, garlic, sliced onion, diced onion, distilled white vinegar, dill, and pepper.

Answer 3

Garbanzo bean salad
1/4 cup red wine vinegar
1/4 cup olive oil or salad oil
1 1/2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 tablespoons chopped cilantro
1 teaspoon Dijon-style mustard
1/4 teaspoon crushed red pepper
1 clove garlic, minced
8 ounces round- or log-shaped mozzarella (preferably fresh mozzarella) or part-skim scamorza
2 can of 15 ounces garbanzo beans
1 small cucumber, quartered lengthwise and sliced
2 red and/or yellow tomatoes, thinly sliced
Fresh basil sprigs or cilantro (optional)

Directions:
In a jar with a screw-top lid combine vinegar, oil, basil, mustard, crushed red pepper, and garlic. Cover and shake well to mix. Chill until needed, up to 48 hours.
Cut mozzarella cheese into thin slices; set aside. Drain and rinse beans; drain thoroughly. In a large mixing bowl combine beans and cucumber. Add dressing to bean mixture; toss.
Divide among dinner plates. Arrange cheese and tomato slices alternately atop bean mixture. Garnish with basil sprigs, if desired.

Answer 4

Garbanzo Bean Salad
Yield: 4 Servings

Ingredients

4 oz mushrooms,button
1/2 green bell pepper -- inch
-strips
1/2 c olives,black,sliced
1/4 c onions,green -- sliced
1 cn garbanzos,drained -- 15-oz
1 yogurt dressing:
1/2 c yogurt,plain
1/4 c mayonnaise
1/2 ts cumin,ground
1 1/2 ts lemon juice
1/4 ts garlic salt
1/8 ts tumeric,ground
1 lettuce leaves
2 tomatoes,ripe,fresh --
1 wedges

Instructions

1-Drain beans, and mushrooms ,if you are using canned mushrooms. Mix beans,
mushrooms, green pepper, olives and onions. Refrigerate until well chilled;
at least 2 hours. Just before serving, toss salad with yogurt dressing.
2-Serve on lettuce leaves and garnish with tomato wedges. Dressing: Mix all
dressing ingredients to blend well.



Lentil~ Garbanzo Bean & Tomato Salad
Yield: 4 Servings

Ingredients

2 1/2 c water
1 c lentils
2 lg carrots; peeled, diced
1 bay leaf
1 cn garbanzo beans (15-16 oz) -
-rinsed,; drained
1/2 basket cherry tomatoes -
-halved
1 c chopped fresh parsley
5 green onions; chopped
4 1/2 tb olive oil
2 tb fresh lemon juice; plus...
1 ts fresh lemon juice

Instructions

Combine 2-1/2 cups water, lentils, diced carrots, and bay leaf in
heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer
until lentils are just tender, about 25 minutes. Drain; transfer to
large bowl. Cool. Mix all remaining ingredients into lentils. Season
to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover
and refrigerate.)

Answer 5

I believe you may find your recipe in this link.
www.aliciasrecipes.com/progresso_recipes.htm - 45k -

Answer 6

I guess, it is close enough to what you are looking for. Maybe, it will be a good reminder?