Cucumber Salad with Tomatoes and Dill
2 Cucumbers, sliced thin
3 Roma tomatoes, diced
1/2 red pepper, diced
1/2 red onion, diced
3/4 cup garbanzo beans, rinsed and drained
3 TBS. chopped fresh dill
3 TBS. olive oil
2 TBS. white wine vinegar
salt and pepper to taste
Wash and cut 2 cucumbers into thin slices.
Wash and dice the red pepper and red onions into small pieces.
Wash and dice 3 Roma tomatoes into small pieces.
Rinse and drain garbanzo beans.
Blend olive oil and white wine vinegar. Toss with vegetables, fresh dill, add salt and pepper to taste. Gently stir to combine. Cover and refrigerate until cold. This salad can also be served at room temperature, however, let sit for about 1/2 hour to marinate.