Summer Garbanzo Bean Salad
Author: Leslie Green - The Hungry Housewife
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
  • 2 cans Libby’s Garbanzo Beans, drained and rinsed
  • 1 can Libby’s Whole Kernel Sweet Corn, drained and rinsed
  • 1 can Libby’s Cut Green Beans, drained and rinsed
  • 6 tablespoons Extra Virgin Olive Oil, divided
  • ½ teaspoon Coarse Kosher Salt
  • ¼ teaspoon Fresh Black Pepper
  • Zest and Juice of 1 Lemon
4 oz. Feta Cheese, crumbled
  • Large handful of Fresh Flat Parsley Leaves, chopped
  1. Preheat oven to 450.
  2. In a large bowl, toss together garbanzo beans, corn, green beans, 3 tablespoons olive oil, kosher salt and pepper.
  3. Pour out onto a large baking sheet and bake for 20 minutes stirring halfway through cooking time.
  4. Remove from oven and allow to cool to room temperature.
  5. Place in a large bowl, toss with remaining 3 tablespoons olive oil, zest and juice of lemon, feta cheese and parsley leaves.
  6. Season with salt and pepper if desired.
  7. Serve chilled or at room temperature.
Recipe by The Hungry Housewife at