INGREDIENTS:3 quarts canned garbanzo beans, drained and rinsed
3 cups red bell pepper, diced ¼ inch
1 quart California Ripe Olives, wedged
2½ cups green onion, sliced
1 ½ cups chopped cilantro
3/4 cup extra virgin olive oil
½ cup sherry vinegar
3 cups hard boiled eggs, finely diced
3/4 tsp. kosher salt
3/4 tsp. ground black pepper DIRECTIONS:In a large mixing bowl, combine garbanzo beans, red bell peppers, California Ripe Olives, green onions and cilantro. Mix in oil and vinegar, then gently toss in eggs. Season with salt and pepper and serve at room temperature. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA RIPE OLIVES
