Spanish Sunshine Salad

• 1 can ( 15 ounces ) garbanzo beans, drained
• 1/4 cup sliced pitted black olives
• 2 Tbsp minced red onion
• 1 Valencia orange, peeled, seeded and chopped
• 2 Tbsp minced oregano
• 2 Tbsp minced parsley
• 2 Tbsp toasted pine nuts
• 2 Tbsp olive oil
• 1 Tbsp orange juice
• 1 Tbsp sherry wine vinegar
• 1 Tbsp drained capers
• 1/2 tsp grated orange zest
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 3 medium ripe red tomatoes, sliced
• 3 medium ripe golden tomatoes, sliced
• garnish- lettuce leaves and shaved manchego cheese

1. Combine the beans, olives, onion, orange, oregano, parsley, and nuts in a medium bowl. Whisk together the oil, orange juice, vinegar, capers, zest, paprika, salt and pepper till well blended. Toss the bean mixture with half of the dressing. Place in the center of a serving platter. Rim the platter with the tomatoes, alternating colors. Drizzle the rest of the dressing over the tomatoes. Garnish the platter with the lettuce and the cheese.

garbanzo beans, black olives, red onion, valencia orange, oregano, parsley, nuts, olive oil, orange juice, sherry wine vinegar, capers, orange zest, paprika, salt, ground black pepper, red tomatoes, golden tomatoes, manchego cheese

Taken from www.epicurious.com/recipes/member/views/spanish-sunshine-salad-1205966 (may not work)