|POTATO AND GARBANZO SALAD|
This fresh take on a mayonnaise-free potato salad incorporates garbanzo beans for a hearty side dish. It also works well as a main dish served atop mixed greens or spinach
|1 ½ pounds baby or "new" potatoes |
1 can organic garbanzo beans
½ cup white wine - a dry chardonnay works well
3 tablespoons whole grain or seed mustard
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon fresh thyme - minced
2 scallions - minced
1 small red pepper - diced
Cut potatoes into quarters - or more, depending on the size - and cook in salted, boiling water until softened. Drain and set aside
In a small bowl, whisk together wine, olive oil, mustard, salt, and thyme.
Drain and cool potatoes. Transfer to a large bowl. Add garbanzo beans and pour dressing over the top. Toss to coat.
Stir in chopped scallions and red pepper.