Monday, November 12, 2012

Garbanzo and Corn Salad

Garbanzo and Corn Salad

1 Can, 14 Ounces, Garbanzo Beans, Rinsed and Drained
2 Cups Fresh or Canned Corn
1/2 Sweet Onion, Chopped
1 1/2 Teaspoons Ground Cumin
2 Teaspoons Hot Sauce (Or More to Taste)
1 Lime, Juiced
2 Tablespoons Olive Oil
Salt And Pepper

This is a great recipe to use for left over corn on the cob.

Combine all ingredients in a bowl. Let stand at least 15 minutes for flavors to mingle, then toss and serve.

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