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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 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.
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
- 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.
- In a skillet sauté the jalapeno, onion, and garlic.
- In a large bowl combine the corn, garbanzo beans, onion mixture and dressing ingredients.
- Adjust seasons to taste. Can also add a little garlic powder if needed.
- Gently stir in add ins.
- Can serve room temperature or chilled.
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My Favorite Kitchen Appliances
Today I have my list of the kitchen appliances that I use the most. One of my favorite kitchen appliances might surprise you. I’d probably even consider it my favorite of the favorites. It’s the last one on the list below.
Don’t forget to check out my list of kitchen essentials and the other of my favorite kitchen tools. Between these three lists, your kitchen would be equipped to handle anything.
Mini Food Chopper
One that holds 2-3 cups is an ideal size. I use this all the time for small amounts of hummus, salsa, and other items that need pureed.
Blender
Our blender gets used all of the time for large batches of salsa and hummus, making oat flour and smoothies. (When making smoothies fill the blender up and freeze the extras in individual cups.) A Blendtec
Mixer
I love my Kitchen Aid Stand Mixer
Hand Mixer
This would be a maybe essential. If you whip egg whites or heavy cream you’ll want this. (Unless you want to give yourself an arm workout with a whisk). If you only make recipes that require beaten in large amounts, you could use the whisk attachment to your stand mixer. I never use this for making things like cookies. I always do them by hand or with the Kitchen Aid.
Slow Cooker
I use this for cooking beans and making yogurt way more than I do for making meals.. I have a 6 quart and a 1 1/2 quart but the smaller one seldom gets used.
Electric Griddle
This is depending on family size. If you have no or one or two kids, this would probably not be essential. If your family grows, this will speed up pancake, grilled cheese, bacon frying and quesadilla making tremendously.
Pressure Cooker
I don’t yet have a pressure cooker but my mom and sister do. You can have dry beans cooked in under 15-30 minutes from start to finish. Crazy. In fact, my mom told me she had beans that had soaked for just a few hours cooked in 8 minutes! It would be helpful for those days I forget to soak and cook my chick peas. My sister also uses her pressure cooker to quickly cook meat.
Rice Cooker
I wouldn’t consider this an essential just because you can cook rice on the stove top or in the oven. I’m including it, though, because I have one and use it every time I make rice. It makes the process brainless. Mine is a basic 6 cup one that came from Wal-Mart but there are some fancy ones available. A programmable rice cooker would be handy sometimes.
Automatic Ice Cream Maker
I’m saving my favorite for last. I know it might not seem like an essential but let me tell you, this thing is amazing! We use it all the time and it has eliminated our need to purchase ice cream from the store. It’s so easy and you don’t need any rock salt or ice. I’ll have a post coming this or next week going into more detail on this wonderful gadget.
What are you favorite kitchen appliances? Is there something that I need to add to my collection?
Linking up to these fun parties!
Wheat Free Menu Plan and Goals
What a week! We’ve had stuff going every evening, Saturday my husband had to work 9 hours, Thursday and Friday concluded the membership drive for our concert series and we also had the final concert of the season. The drive went well but was time intensive. The kids were troopers spending 8 plus hours away from the house both days and having to behave while I took checks and inputted information into the database.
Saturday morning was citywide garage sales and I found a couple of houses with little boy stuff and that doesn’t happen very often. Our daughter was excited to find a pair of tennis shoes she was needing and she’s fully stocked on the next size of clothes except for a couple of shirts. Yay for successful garage sale trips.
Once a year several churches in town spend Sunday morning doing yard work and clean up for the houses in their neighborhoods as a way to serve. The house we worked on had so many leaves and sticks it was unbelievable. My hands are sore from lugging countless trash bags of leaves to the curb. The little guy hung out in his stroller and wrap and sister helped pick up sticks and bag leaves. It was a fun and productive morning and the weather was perfect!
This week things should slow down a little and I hope to really start tackling getting things ready for an herb festival our city has every year. I am going to have a booth at it – my first ever!
Have you ever sold any thing at a craft show before? It will be a complete experiment. I’m sure lots of learning will happen.
Suppers:
- Popcorn, veggies, and mint chocolate banana “ice cream”
- Vegetable Soup x 2
- Bean Tacos x 2
- Coconut Flour Pizza
- Leftover Fried Rice
Lunches:
- Indonesian Fried Rice (This stuff is the best! Regular fried rice is tasteless after eating it)
- Leftovers from last week
- Slow Cooker Chickpea Curry (new recipe from 42 Simple & Healthy Dinners)
- Salad
Breakfasts:
- Healthy Oatmeal Raisin Cookies (used oat flour instead of wheat. They were kind-of crumbly. Pretty good, just not a huge fan of the taste of stevia)
- Homemade Yogurt and Granola (using this cooking method)
- Smoothies or a new muffin recipe if we need it
Goals:
- Continue 28 days of Pilates and 30 day plank challenge (today is day 22)
- Publish 2 posts
- Write post for The Best Blog Recipes
- Research for another post
- Work on products for the booth at the herb festival
- Maybe read Quitter: Closing the Gap Between Your Day Job & Your Dream Job
and Mansfield Park
- Another deposit record for the late coming memberships
What’s on your menu? What goals are you tackling this week? Have you ever sold anything at a craft show before?
Linking up to Menu Plan Monday
