Prep time: 1 hr (but only because it's served chilled--if you've refrigerated all the ingredients, you can make it in about 10 minutes and serve it immediately)
2 cans (15 oz. each) garbanzo beans
1 jar (16 oz.) roasted red pepper salsa
1 cup frozen whole kernel corn, thawed and drained (from a can works, too)
2 green onions, thinly sliced
8 leaf lettuce leaves
Fresh tomato wedges and sunflower sprouts (optional/garnish)
Rinse and drain beans well; place in 2 qt. casserole dish. Add roasted red pepper salsa, corn and onions; stir to combine. Cover and refrigerate 1 hr. or up to 24 hrs.
To serve, line serving platter with lettuce. Spoon bean mixture over top. Garnish with tomatoes and sprouts, if desired.
Makes 8 servings
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