Raw Corn & Black Bean Salad: This was great with avocado, romaine lettuce, and refried beans.
Second, an old favorite that magically works with E2L and that big, fat, unlimited pile of raw veggies I can eat every sunshiney day!!
Makes about 2 cups
■1 15-ounce can garbanzo beans (chickpeas)
■1/2 cup roasted red peppers
■3 tablespoons tahini (sesame seed butter)
■3 tablespoons lemon juice
Drain the garbanzo beans, reserving the liquid, and place them in a food processor or blender with the remaining ingredients. Process until very smooth. If using a blender, occasionally stop to push down the bean mixtures with a rubber spatula. The mixture should be quite thick, but if blending is difficult, add a tablespoon or two of the reserved bean liquid.