Garbanzo beans, black beans, corn, and veggies create a colorful summer mix
I made this Mediterranean Garbanzo Bean Salad for a 4th of July potluck. It is another good option if you are looking for a cold side to go with barbeque.
Start with a large mixing bowl and two cans of garbanzo beans, one can of black beans, and one can of sweet corn. You could also use about 1 1/2 cups of fresh or frozen corn, which would no doubt send this recipe over the top.
Add 1/2 large onion (diced), 1/3 bell pepper (seeded and diced), and two tomatoes (sliced and cut into fourths), one cucumber (sliced and cut into fourths), and 1/2 cup purple cabbage (chopped).
Chop 1/3 cup parsley and 1/2 cup jarred sundried tomatoes. These are expensive in the grocery store, but I buy a huge jar of them at Costco. Toss all your chopped yumminess into the bowl.
Then, give it a good mix, and you’ve got this beauty! Look at all those bright summer colors.
Next, add 1/2 cup sesame seeds, 1/4 cup chopped peanuts, 1/2 cup crumbled feta cheese, and 3/4 cup Kraft Greek salad dressing. Now, I love making my own dressings or using expensive gourmet ones, but if you’ve never tasted this Kraft Greek dressing, you will be shocked at the flavors! Give it all a nice toss.
For cold potluck salads, I like to chill my serving bowl in the freezer overnight since the salad will probably end up sitting out for a while. When ready to serve, transfer your salad to your chilled bowl, and garnish with parsley.
Hope you enjoy this colorful summer recipe!