Sunday, January 30, 2011

Killer Carrot & Cucumber Salad

This side salad is the easiest, most delicious salad I've made in years.  Great in the winter, because the garbanzo beans provide a rich protein and the veggies in it generally taste good year round.

Killer Carrot & Cucumber Salad

1 large grated carrot (or 2 medium)
1 large cucumber, diced in medium sized chunks
2 artichoke hearts, finely chopped (from canned artichokes preserved in salt water- no oil)
1 cup cooked garbanzo beans
1/4 c rice vinegar
2 T balsamic vinegar (aged is best)
1/4 tsp. salt (or more, to taste)
1/4 tsp. black pepper
1 tsp. olive oil

Everything can be added simultaneously in a medium sized bowl.  Stir well.  Let sit in fridge for at least 1 hour, restir, then ready to eat.  If you don't have time, this can be eaten immediately, but tastes better after the ingredients marinate in the vinegars.

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