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Creamy Garbanzo Bean Salad
Sweet corn, crisp red bell peppers, and hearty garbanzo beans toss together in a rich ranch dressing for a lunch that hits all the right notes. Fresh cilantro cuts through the creaminess, bringing a bright, herbal lift to the bowl. You'll love how easily this relies on simple pantry staples while still tasting incredibly fresh. It's fantastic eaten straight from the fridge, or you can spoon it over a bed of greens to stretch it into a larger meal.
Ingredients
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1 red pepper, chopped
- 1 (15¼-ounce) can corn kernels, drained
- ⅓ cup cilantro leaves, chopped
- 2 tablespoons ranch dressing
Instructions
- 1Drain and rinse the garbanzo beans and corn thoroughly. Removing excess moisture ensures the creamy dressing won't water down.
- 2Place the prepped beans, corn, chopped red pepper, fresh cilantro, and ranch dressing into a mixing bowl.
- 3Toss the mixture gently until all the ingredients are evenly coated with the dressing.
Notes
- Serving: For a heartier meal, spoon the salad over a bed of mixed greens and top with diced avocado.
- Storage: Keeps well in the fridge for up to 3 days in an airtight container, making it great for meal prep.
- Swap: If you don't have ranch dressing, a simple vinaigrette or creamy tahini dressing works beautifully.