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Creamy Garbanzo Bean Salad
One can each of garbanzo beans and corn drain and rinse while a red pepper chops into small pieces. Two tablespoons of ranch dressing and a third cup of chopped cilantro coat everything in under five minutes of mixing. Four servings in 10 minutes, zero cooking required. Eat straight from the bowl or spoon over romaine to stretch it into a larger plate — the dressing stays bright for a full day in the fridge.
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.
Recipe Details
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