Garbanzo Bean and Roasted Corn Salad

This Garbanzo Bean and Roasted Corn Salad came together on a whim a couple weeks ago. I needed a dish to bring someplace and wanted to use ingredients that sounded good and were in my house.

Garbanzo Bean and Roasted Corn Salad | Perfect side dish for grilling and the leftovers make a tasty lunch. I love this!!!

Garbanzo beans are one of my favorite things so I decided to determine the rest of the salad around that ingredient. Onion and jalapeno make pretty much everything better so those made an appearance as well. Sautéing them before adding them to the salad gives them more of a subtle flavor. I like my salads lightly dressed, mostly because I’m cheap and I hate to see all of the dressing left at the bottom of the dish. Because it’s not sitting in gobs of dressing, this will keep well for several days depending on what add ins you use. The perfect amount of citrus and oil flavors came through, but if you’d like to add more, go for it.

This salad is super easy to adapt based on what you have on hand. Look and see what vegetables you need to use up and add them in.

I enjoyed eating the leftovers for my lunch and will definitely be making it again. My 3 year old also loved it and had to keep taking bites from my bowl instead of her lunch. Little stinker. I suppose I should be happy she enjoys eating her vegetables.

4.3 from 4 reviews
Garbanzo Bean and Roasted Corn Salad
Serves: 7 cups - 8-12 servings
 
Ingredients
  • 1 (16 ounces) package frozen corn
  • 3 cups garbanzo beans (or two cans drained and rinsed)
  • 2 jalapenos, seeded and finely chopped
  • ½ a small onion, finely chopped
  • 3 cloves garlic, minced
Add Ins (use what you like):
  • ½-1 cup diced tomatoes
  • 1-2 avocados, chopped
  • ½-1 cup red bell pepper
  • ¼ cup chopped cilantro
Dressing
  • ¼ cup olive oil
  • 3 tablespoons lime (or lemon) juice
  • 2 teaspoons cumin powder
  • salt and pepper to taste
Instructions
  1. Turn your oven on to high broil. Spread the corn onto a large baking sheet and place in the oven around 10 minutes. You don't want to over cook and dry out the corn so watch it and stir one or two times.
  2. In a skillet sauté the jalapeno, onion, and garlic.
  3. In a large bowl combine the corn, garbanzo beans, onion mixture and dressing ingredients.
  4. Adjust seasons to taste. Can also add a little garlic powder if needed.
  5. Gently stir in add ins.
  6. Can serve room temperature or chilled.

 

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27 thoughts on “Garbanzo Bean and Roasted Corn Salad

    1. Deanna Michaels Post author

      I LOVE garbanzo beans as well! One of my favorites and they freeze great too so I like to cook up big batches. I really like this salad – hope you do as well.

      Reply
  1. CJ Huang

    Roasted corn has such nice flavor. I’m loving all these corn salads coming out this time of year! Stop on by and share with us on Five Friday Finds. :)

    Reply
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