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.
Recipe by From This Kitchen Table at https://www.fromthiskitchentable.com/garbanzo-bean-roasted-corn-salad/