The first time I bought green garbanzo beans at Pro’s Ranch Market in Albuquerque, I looked online for information and found out they’re mixed with chile and lime in Mexico and called guisana. Because chayote and radishes are also commonly mixed with chile and lime I decided to put them all together in a salad and the results were wonderful. You can substitute frozen shelled edamame if you can’t find green garbanzo beans. Other vegetables that would work well with this dressing include jicama, summer squash, and cauliflower.
Green Garbanzo, Radish, and Chayote Salad
½ c. shelled green garbanzo beans
1 chayote, peeled, seeded, sliced into quarters lengthwise and thinly sliced
1 bunch radishes, thinly sliced
Chile Garlic Dressing:
2 Tbsp. extra-virgin olive oil
3 Tbsp. lime juice
1 ½ tsp. red chile powder (not chili powder), such as Chimayo
2 cloves garlic, minced
¼ tsp. salt or to taste
In a small saucepan, cover green garbanzo beans with water and simmer over medium heat for five minutes. Drain well.
In a serving bowl mix chayote, radishes, and green garbanzo beans. In a small bowl, whisk together all dressing ingredients. Pour over vegetables and mix well. This dish can be made in advance and chilled several hours before serving as the chayote and radishes will not wilt.
Per Serving (excluding unknown items): 111 Calories; 6g Fat (43.5% calories from fat); 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.