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Garbanzo


Bell Peppers, Cucumbers and Chickpea Salad

Bell Peppers, Cucumber and Chickpea Salad
Ensalada de Pepino, Pimiento y Garbanzo

Serves: 6 to 8

Ensalada de Pepino, Pimiento y Garbanzo" alt="Bell Peppers, Cucumber and Chickpea Salad
Ensalada de Pepino, Pimiento y Garbanzo" />

Ingredients

1/4 cup fresh squeezed lime juice

1 tablespoon red wine vinegar

1/4 cup olive oil

1/4 cup vegetable oil

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh mint

2 tablespoons chopped red onion

1 jalapeño chile, stemmed, seeded and finely chopped, or to taste

1 teaspoon kosher or coarse sea salt, or to taste

Freshly ground black pepper, to taste

1 15.5-ounce can chickpeas, rinsed and drained (or about 2 cups home-cooked chickpeas)

1 red bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)

1 yellow bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)

1 orange bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)

1 green bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)

1 cucumber, peeled, seeded, halved and sliced into 1/4 to 1/2-inch pieces

To Prepare

In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeño, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.

When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.

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http://patismexicantable.com/2015/04/bell-peppers-cucumber-and-chickpea-salad/


June 13, 2013
Hearty Bean and Corn Salad with Cilantro Vinaigrette

One of the things that I’m most enthusiastic about in what I do, is breaking down myths about Mexican food and also about Mexicans. One of the biggest misconceptions is that Mexican food is greasy, fatty, cheesy and overloaded in heavy amounts of condiments. Some of the dishes that crossed the Mexican border and have become popular in the US, have been re-interpreted and promoted by the US fast food industry. Yet, mega burrito bombs, nachos smothered in cheese, and sizzling fajitas with scoops of sour cream on top are things you will have a really hard time finding in Mexico.

One thing that surprises people who delve a bit more into the Mexican culinary world is how crazy we are about salads. Not taco salads, no, no, no… Wholesome salads that use vegetables and beans and grains and flowers and all kinds of dried chiles and herbs…

It may be that the Mexican use of the word salad “ensalada” doesn’t help much to spread this good information because we usually call “ensalada” when there is lettuce or leafy greens in it. This leaves out chayote en vinagre, calabacitas en escacheche (pickled zucchini salad), nopalitos, and a gazillion other salads named simply by their main ingredient.

Continue reading Hearty Bean & Corn Salad with Cilantro Vinaigrette


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