Garbanzo Tomato And Cilantro Salad With Lime And Chile Dressing Food

TOMATO AND RED ONION SALAD WITH LIME-CILANTRO DRESSING

Tomato and Red Onion Salad with Lime-Cilantro Dressing image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 limes, juiced
1/2 cup cilantro leaves, a couple of handfuls
2 teaspoons hot sauce, eyeball it
Salt and pepper
1/3 cup extra virgin olive oil, eyeball it
1 small red onion, quartered and thinly sliced
3 large beefsteak tomatoes, quartered and thinly sliced

Steps:

Place the lime juice, cilantro, and hot sauce in food processor and add a little salt and pepper. Turn processor on and stream in extra-virgin olive oil. Taste dressing and adjust seasonings. Pour dressing into a bowl and add onions and tomatoes. Toss gently and coat in dressing. Let stand 5 to 10 minutes and serve.

GARBANZO BEAN SALAD WITH TOMATOES AND CHIPOTLE CHILIES

Garbanzo Bean Salad with Tomatoes and Chipotle Chilies image

Categories Salad Bean Tomato Side No-Cook Picnic Vegetarian Backyard BBQ Chickpea Winter Chill Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
2 plum tomatoes, chopped
1/2 cup chopped fresh cilantro
1/3 cup mayonnaise
1/4 cup chopped red onion
2 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies *
1/2 teaspoon ground cumin
1/4 cup toasted shelled pumpkin seeds*

Steps:

Toss all ingredients except pumpkin seeds in medium bowl. Season to taste with salt and pepper. (Can be made up to 6 hours ahead. Cover and refrigerate.) Sprinkle with pumpkin seeds.
Available at Latin American markets and some supermarkets.

GARBANZO, TOMATO AND CILANTRO SALAD WITH LIME AND CHILE DRESSING

Garbanzo, Tomato and Cilantro Salad with Lime and Chile Dressing image

from "Through the Country Door" catalogue

Time 2h5m

Number Of Ingredients 13

Ingredients

1 can garbanzo beans (chickpeas), rinsed well
4 - 5 tomatoes, diced in 1/2" pieces
1/2 c green onion, sliced
1 c (1 large bunch) cilantro, washed, dried and chopped coarsely with chef's knife or food processor
DRESSING
2 tbsp; fresh lime juice
2 tbsp; extra-virgin olive oil
1/4 tsp ground chipotle chili powder (i use penzeys, you could substitute hot sauce if you don't have ground chipotle)
1/2 tsp chili powder, mild
1/2 tsp ground cumin
1/2 tsp onion powder
zest from one lime
salt, fresh ground pepper to taste

Steps:

Drain beans into colander and rinse until no foaming remains. Let drain well. Mix dressing ingredients, then put beans and dressing into a plastic container with a snap-on lid and shake a few times. Let beans marinate in dressing one hour or longer. Dice tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes while you dice onions and chop cilantro. Combine marinated beans with dressing, tomatoes, green onion and cilantro, and stir gently until well combined. Season with salt and pepper to taste and serve immediately.

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