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1 16-oz. can garbanzo beans (or chickpeas), drained
1/4 cup chopped parsley
1 medium tomato, cored and chopped
1/4 cup sliced ripe olives
2 tablespoons olive oil
1 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon red wine vinegar
1 teaspoon dry mustard
In medium bowl, stir together beans, parsley, tomato and olives.
In a small bowl, whisk together remaining ingredients until well blended.
Toss dressing well with beans.
Cover and refrigerate until serving.
This Mediterranean-inspired salad can be made a day or two in advance.
Pair it with a grilled butterflied pork tenderloin, sliced oranges and warm flour tortillas.
Calories 130 calories; Protein 4 grams; Fat 7 grams; Sodium 210 milligrams; Cholesterol 0 milligrams; Saturated Fat 0 grams; Carbohydrates 14 grams; Fiber 6 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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