Garbanzo and rice salad

4 servings

Ingredients

Quantity Ingredient
2 cups Drained garbanzos
2 cups Diced grn. peppers
½ cup Red onion, diced
½ teaspoon Dillweed
2 cups Cooked brown rice
2 mediums Tomatoes, coarsely diced
4 tablespoons Wine vinegar salt and pepper, optional

Directions

Combine all ingredients. Toss well and refrigerate overnight. Toss several times during refrigeration period and just before serving.

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From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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