Crunchy Chopped Salad

By hpdoxi

This Crunchy Chopped Salad has sugar snap peas, radishes, jicama, tomatoes, and green garbanzo beans!

Ingredients

• Dressing:
• 1 C diagonally sliced sugar snap peas
• 4-5 large radishes, trimmed, cut in half, then cut in half-moon slices
• 1 C jicama, cut in cubes (about 1/2 large jicama)
• 1 C cherry tomatoes, cut in half
• 1 cup green garbanzo beans, thawed if frozen (other types of beans could be substituted.)
• 2-3 cups chopped romaine lettuce
• 2 T fresh-squeezed lemon juice
• 1/2 tsp. ground cumin
• salt and fresh ground black pepper to taste (I used Vege-Sal)
• 3 T extra-virgin olive oil

Details

Servings 2
Adapted from kalynskitchen.blogspot.com

Preparation

Step 1

If using frozen green garbanzo beans, thaw by running hot water on them for a few minutes, then let them drain while you prep other ingredients. (To substitute other canned beans, dump beans into a colander placed in the sink and rinse with cold water until no more foam appears, then let beans drain while you prep other ingredients.)

Cut pointed ends off of sugar snap peas, then cut in diagonal slices. Trim radishes, wash, cut in half and then cut into half-moon slices. Peel jicama, slice, and then cut in 1/2 inch cubes. Cut cherry tomatoes in half. Wash lettuce, spin dry or dry with paper towels, and then chop into pieces not more than 1 inch square.

Combine sugar snap peas, radishes, jicama, cherry tomatoes, lettuce, and green garbanzo beans (or other beans) in large bowl and toss together.

Mix together lemon juice, ground cumin, Vege-Sal (or salt), and pepper, then whisk in olve oil 1 Tablespoon at a time. Add enough dressing to moisten salad and toss, adding more until you have the desired amount of dressing. Serve immediately.

If you weren't going to eat all the salad right away, you could prepare the sugar snap peas, radishes, jicama, lettuce, and green garbanzo beans in advance, but don't cut and add the tomatoes or add the dressing until right before you eat the salad