Garbanzo Bean Salad

Jacquie Daniels

This is a very light and refreshing salad to eat in the summer.

Salad:
1 can garbanzo beans, drained and rinsed
2 medium zucchinis, diced into 1/4" pieces
1 cup frozen corn, thawed
1/2 small red onion, chopped
5 large romaine leaves, cut into 1/2" strips
1/2 cup crumbled parmigiana-reggiano cheese (or shaved)

Dressing:
2 Tbsp. fresh lemon juice
1/4 cup olive oil
1/2 tsp. Salt
1/4 tsp. Pepper

Whisk together dressing ingredients and pour over salad, mix well.