Garbanzo Bean Salad

Ingredients:

2 (15 oz.) cans garbanzo beans, drained

1 green and 1 red bell pepper, diced small

1 c. sweet onion, diced small

1 c. cherry or grape tomato, cut in half

1/4 c. freshly squeezed lime juice

olive oil, to taste

1 tsp. ground cumin

1/2 tsp. freshly ground black pepper

3 cloves garlic, minced

10 black olives

1/2 c. chopped parsley

Directions:

1. Combine the red and green peppers, onions, garbanzo beans, and chopped parsley in a salad bowl.
2. In a blender, combine the lime juice, olive oil, minced garlic, cumin, salt, and pepper to create a dressing.
3. Pour the dressing over the bean mixture and refrigerate an hour before serving.

Balsamic-Grilled Tuscan Chicken

Prep: 15 minutes

Marinate: 20 minutes

Bake/Grill: 15 minutes

1/2 cup olive oil

1/4 cup balsamic vinegar

2 tsp. Dijon-style mustard

4 skinless, boneless chicken breast halves

Stir oil, vinegar, and mustard in shallow baking dish or resealable plastic bag. Add chicken and turn to coat.  Cover and refrigerate 20 minutes or overnight.  

Heat grill to medium.  Remove chicken from marinade.  Grill chicken 15 minutes or until cooked through, turning chicken over halfway through grilling.