Tomato & Garbanzo Bean Salad

 

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Surprisingly, cherry tomatoes in my vegetable garden are growing well in this hot weather. These cute little bright red color tomatoes make me happy and cheerful. The skin is a little tough due to the drought and the strong sun light but they taste sweet like candy.

Do you know tomato is actually a fruit and not a vegetable? It contains a lot of valuable nutrients and the most well-known compound called lycopene helps to protect against cancer and heart disease. I also read an article that organic tomatoes have more nutrients and antioxidant than commercial ones so it will be a good idea to start your own vegetable garden.

Ideally, eating cooked tomato is better because it will produce more lycopene. But if you are going to eat raw in a salad, add olive oil which will help to get the same effect. And adding some lean protein like bean will be a perfect salad for summer.

Tomato & Garbanzo Bean Salad

1 and 1/2 cups cherry tomatoes
1 can (15 oz) Garbanzo bean
1/4 cup red onion, chopped
1 teaspoon dried oregano
1/4 cup olive oil
1-2 tablespoons balsamic vinegar
basil leaves for garnish
pink salt, pepper

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Wash well and dry them thoroughly. Since they are in different sizes, I cut in half for bigger ones.

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Rinse the beans in cold water and drain well.

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In a medium bowl, add tomatoes, beans, chopped red onion, and dried oregano.

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Add extra virgin olive oil and balsamic vinegar.

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Mix well and season with salt and pepper. Chill in the refrigerator for an hour.

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I garnished with baby basil leaves from my vegetable garden. You can use your favorite herbs or grated parmesan can be added as well.

This will be a refreshing summer salad!

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One thought on “Tomato & Garbanzo Bean Salad

  1. Thank you Jueun! Your photography is beautiful, as always, and this salad sounds so good. Most of all, I loved what you wrote about God completing the work He started in us. Yes! Let us not let our hands hang limp! That is right from Zephaniah 3. Much love to you.

    Liked by 1 person

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