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• 1 green bell pepper, diced and blanched
• 1 red bell pepper, diced and blanched

• 1 cup diced sweet yellow onion
• 2 15-oz cans garbanzo/chickpea beans, drained
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1 tsp ground cumin
• salt and pepper
• 3 cloves garlic, minced

1. Core and seed the peppers. Place the peppers in a small bowl with a little water, cover tightly with plastic wrap, and blanch in a microwave on high for approximately 90 seconds. Let the peppers cool, and dice them when they are cool enough to handle.
2. Combine the peppers, onion, and garbanzo beans in a non-metallic bowl. Use a blender to combine the lime juice, olive oil, cumin, salt, pepper, and garlic. Pour the dressing over the garbanzo bean mixture, cover, and refrigerate for 1 hour or more to let the beans absorb flavor. Serving the chilled salad on a fresh lettuce leaf looks nice.

source: Three Guys From Miami Cook Cuban

tags: vegetarian