Tomato, Cucumber and Garbanzo Bean Salad

After college, my friend Kiyash and I lived in a run-down old building in Washington Heights, just north of Harlem in Manhattan. Together we elevated budget living to a science, shopping for food at the local 99-Cent store or at "Super Extra Meat Market," the local grocery where people danced the merengue with their shopping carts to the blaring music. We'd go home with two or three dollars worth of food, then experiment. In my opinion, Kiyash often crossed the line. I came up with this:

-- 1 Can Garbanzo Beans, fully rinsed (How I discovered Goya!)
-- 1 Cucumber, diced
-- 2 or 3 Tomatoes, diced
-- Dill (fresh is best, but dried is fine too)
-- The juice from 2 limes
-- Olive Oil
-- Kosher Salt
-- Freshly Ground Black Pepper

In a medium salad bowl, mix together the beans, veggies, and the dill.

In a small bowl, whisk together the oil and lime juice until smooth. Season with salt and pepper, to taste. Add the lime vinaigrette to the salad bowl and toss until all the ingredients are coated.

Refrigerate for 10 to 15 minutes to let the flavors mellow out a little bit. This salad is also best served really cold.

VARIATION: Instead of dressing the veggies, beans, and dill with the lime vinaigrette, add a little plain yogurt. Refrigerate longer while the flavors blend. I'm sure that my mom used to make something like this.