#695: Chopped Salad with Beans and Veggies

The actual title to this recipe is Chopped Salad Recipe with Sugar Snap Peas, Jicama, Radishes, Tomatoes, and Green Garbanzo Beans.  Seriously?  That was too long for my liking so I changed the name of it for the title of this blog post.  (No offense to the original website). 

I decided to make this for my weekly lunch recipe for the teachers.  And because I love everything in mason jars, that's how I hope/plan to serve it.  : )  I liked this recipe but I didn't love this recipe.  I think it's the dressing.  It was good, but cumin isn't my most favorite spice, so I think if I found a different dressing I would have liked it a lot more.

1 C diagonally sliced sugar snap peas
4-5 large radishes, trimmed, cut in half, then cut in half-moon slices
1 C jicama, cut in cubes (about 1/2 large jicama)
1 C cherry tomatoes, cut in half
1 cup green garbanzo beans (I used regular canned ones, drained and rinsed)
2-3 cups chopped romaine lettuce

Dressing:
2 T fresh-squeezed lemon juice
1/2 tsp. ground cumin
salt and fresh ground black pepper to taste
3 T extra-virgin olive oil

Cut pointed ends off of sugar snap peas, then cut in diagonal slices. Trim radishes, wash, cut in half and then cut into half-moon slices. Peel jicama, slice, and then cut in 1/2 inch cubes. Cut cherry tomatoes in half. Wash lettuce, spin dry or dry with paper towels, and then chop into pieces not more than 1 inch square.

Combine sugar snap peas, radishes, jicama, cherry tomatoes, lettuce, and green garbanzo beans (or other beans) in large bowl and toss together.
 

Mix together lemon juice, ground cumin, salt and pepper, then whisk in olive oil 1 Tablespoon at a time. Add enough dressing to moisten salad and toss, adding more until you have the desired amount of dressing. Serve immediately.