GARBANZO BEAN AND ZUCCHINI SALAD

I just have to say, why didn't we always add pictures to our recipes?! lol This is a really good salad that I found on Food Network from the Everyday Italian show. I omitted the onions and just made the dressing a fraction of what it calls for because I was just making it for me, but balance correctly according to the measurements. I did that with the other ingredients too. I also used corn on the cob. What I started doing was buying fresh corn, cutting it from the cob before I cook it, and eating it that way. Did you know that 1 ear of corn is more than you get in 1 can? At 25 cents an ear, it's way cheaper than a can of corn and fresher! I just keep the corn in the fridge and take one as I need it.

Salad

• 1 cup garbanzo beans
• 2 medium zucchini, diced into 1/4-inch pieces
• 1/2 cup frozen corn, thawed
• 1/2 small red onion, thinly sliced, rinsed
• 5 romaine lettuce leaves, cut crosswise into 1/2-inch strips (any lettuce will do)
• 1-ounce Parmesan, crumbled into 1/4-inch pieces (I used Parmesan in the can)

Vinaigrette:

• 2 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt (didn't use this)
• 1/4 teaspoon freshly ground black pepper

Directions

For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.