Tricolor Salad - cooking recipe

Ingredients

1 large carrot, sliced in 1/4-inch pieces
1 medium potato, peeled and cubed
1/2 c. frozen peas
1 (16 oz.) can garbanzo beans, drained and rinsed
2 tsp. oil
4 cloves garlic, minced
1 large onion, cut in 1/4-inch slices
2 oz. Swiss cheese, cubed
2 Tbsp. red wine vinegar
2 tsp. dried dill weed

Preparation

In saucepan, cook carrot in water to cover, plus one inch. Bring to boil.
Reduce heat; cook 5 minutes.
Add potato; cook 10 minutes.
Add frozen peas the last 2 minutes.
Remove from heat. Add garbanzo beans; toss.