Guest guest Posted January 6, 2010 Report Share Posted January 6, 2010 GARBANZO BEAN & MIXED VEGETABLE SALAD (10 oz.) bag frozen cut corn, thawed & drained 2 red bell peppers, chopped 4 celery stalks, chopped 2 (16 or 19 oz.) cans garbanzo beans (chick peas), rinsed & drained 2 (10 oz.) pkgs. frozen peas, thawed & drained 2 bunches green onions, chopped 1 c. Veganaise 8 tbsp. lemon juice 2 garlic cloves, chopped plus 1/4 tsp. garlic powder 2 tsp. dried oregano Salt & freshly ground black pepper 1 tbsp. ground cumin In a large bowl, combine corn, peppers, celery, garbanzo beans, peas and green onions and toss gently. Mix mayonnaise, lemon juice, garlic and garlic powder and oregano in a small bowl. Add to bean mixture and toss gently. Season with salt and pepper. Cover and refrigerate until well chilled, about 1 hour. Sprinkle cumin over salad. Serve. Makes about 12 cups. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2010 Report Share Posted February 21, 2010 This sounds so good, Judy. Just going through some of my older saved digests from the group and this recipe stands out. I just love Vegenaise and the addition of cumin in this salad... Mmmm. One I will try soon. Thanks! ~ PT ~ For fast acting relief, try slowing down. ~ Lily Tomlin , " wwjd " <jtwigg wrote: > > GARBANZO BEAN & MIXED VEGETABLE SALAD > > (10 oz.) bag frozen cut corn, thawed & drained > 2 red bell peppers, chopped > 4 celery stalks, chopped > 2 (16 or 19 oz.) cans garbanzo beans (chick peas), rinsed & drained > 2 (10 oz.) pkgs. frozen peas, thawed & drained > 2 bunches green onions, chopped > 1 c. Veganaise > 8 tbsp. lemon juice > 2 garlic cloves, chopped plus 1/4 tsp. garlic powder > 2 tsp. dried oregano > Salt & freshly ground black pepper > 1 tbsp. ground cumin > > In a large bowl, combine corn, peppers, celery, garbanzo beans, peas and green > onions and toss gently. Mix mayonnaise, lemon juice, garlic and garlic powder > and oregano in a small bowl. Add to bean mixture and toss gently. Season with > salt and pepper. Cover and refrigerate until well chilled, about 1 hour. > Sprinkle cumin over salad. Serve. Makes about 12 cups. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2010 Report Share Posted February 21, 2010 Garbanzo beans, Vegenaise and cumin. How can you go wrong? Donna Sent from my Verizon Wireless BlackBerry Quote Link to comment Share on other sites More sharing options...
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