SALADS WEEK- DAY #4: MY GARBANZO BEANS SALAD with MANGO, PESTO, CILANTRO and AVOCADO!

This post is about my garbanzo salad. You can always become creative with the veggies and fruits that you love and end up with a salad that everyone will love at home. Just follow what’s in season. Mangoes? Pears? Kiwi? Well anything you and your family loves to eat and BOOM, they’ll love you even more, smile. BONUS, see how I pair my salad with in my slide presentation, (Pork Tenderloin Beefsteak).
 
Category:  Salads
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $10.09 or $3.36 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ (minus the Beefsteak)
Servings: 3 +
 
Ingredients
1 mango, cut in cubes (.99)
2 small red peppers, sliced thin (.30)
½ med-size red onion chopped thin (.40)
1 avocado, cut in cubes ($1.25)
1 large Roma tomato, diced (.40)
1 can Goya Garbanzo beans, drained, rinsed, drained again ($1.25)
½ to ¾ c. chopped cilantro ($1.00)
Salt and fresh ground black pepper to-taste (.0)
2 ½ tbsp. Angie’s basting olive oil (or to-taste) (.40)
1 ½ tbsp. Nakano Roasted Garlic Rice vinegar (or to-taste) (.30)
1 ½ tbsp. Pesto (see my recipe below under Links) (.70)
3 c. Organic Baby Spinach ($2.50)
1 lemon for the juice (.60)
 
Directions
Wash, pat dry and chop all the ingredients mentioned above under Ingredients.
Add the washed/drained garbanzo beans to a med size bowl, then season with the Pesto.
Add all the chopped vegies/fruits to the garbanzo, the basting olive oil and stir to combine. Then drizzle with lemon juice.
Place it all on top of the spinach and just before serving add the avocado chunks and ever so carefully, mix lightly.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce