It's time to get Real. Pure. Natural. Real.

Cold Garbanzo & Cucumber Salad

Serves 4 

2 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil
1 ½ teaspoons sea salt
1 ½ teaspoons freshly ground black pepper
1 – 15 ounce can organic garbanzo beans, drained
4 pickling cucumbers, washed and diced
1 cup diced red onions
1 – 14.5 ounce can organic diced tomatoes, drained
1 cup snipped fresh basil leaves
2 tablespoons red wine vinegar
  1. In a large bowl, whisk together the olive oil, vinegar, salt and pepper.
  2. Add the remaining ingredients and toss.
  3. Serve chilled or at room temperature.
Nuts Seeds Healthy Snacks Flours - Baking Mixes Natural Sweeteners Dried Fruit
Appetizers Beverages Breads and Spreads Breakfast Chef Suzy Singh Desserts Dressings, Sauces, and Dips Entrees - Seafood Entrees - Meat Entrees - Vegan and Vegetarian Fruits and Vegetables Gluten-Free Nuts and Snacks Salads Side Dishes
Better Stevia Real Tea Living NOW Ellyndale Foods