This, my friends, is an interesting time of year…and we’ve all got a lot going on! Now, many of you have said to me that you’re looking for something different—a little taste of variety. And so, mis queridos amigos, I bring you a salsa-meets-salad option: the Garbanzo, Roasted Pepper, and Scallion Salad.
My biggest introduction to garbanzos was in Spain. Actually one of my dear friends lived in an apartment with Doña Carmen (Jamie, it was Doña Carmen, right?!) who fed her garbanzos almost every day! Now, Doña Carmen—and there are, my friends more stories that we could share over a sangría—was doing this for economic reasons, but we all learned a lot about garbanzos (and more!) from her. The nice things about these nutty- flavored beans is that they marry well with many flavors. I especially like them with tomatoes, and thyme—though here were using roasted peppers and thyme.
Now I’m thinking that the seasonally-colored and deliciously-flavored Garbanzo, Roasted Pepper, and Scallion salad may make a side-dish appearance on my Thanksgiving table! Would love to hear your ideas! ¡Buen provecho! Enjoy!
The Garbanzo, Roasted Pepper and Scallion Salad, adapted from Nueva Salsa, a book I worked on with Chef/Restaurateur Rafael Palomino, is a great side dish for grilled vegetables, meat or fish, or even a Thanksgiving turkey! An optional addition to this one is adding a chopped hard-boiled egg.
- 1 cup roasted corn kernels
- 1 ½ cups cooked garbanzo beans (in a pinch, use a 15-ounce can of rinsed and drained beans)
- 1 roasted red bell pepper, peeled, seeded and coarsely chopped
- 1 tablespoon chopped fresh thyme
- ¼ cup olive oil
- 2 tablespoons white balsamic vinegar
- ½ red onion, julienned
- ½ cup thinly sliced scallions, including pale green parts
- Coarse salt and freshly ground black epper to taste
- ¼ cup chopped fresh cilantro
- In a large bowl, combine all the ingredients except the cilantro.
- Stir well.
- Let sit for about 20 minutes, then stir in cilantro and serve—or cover and refrigerate for up to 3 days. Return to room temperature and stir in the cilantro just before serving.