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.
4 comments:
I will most certainly be making this spread next month when I start eating my healthy ACT foods! I'm so excited about it.
that salad looks awesome, anything with corn & black beans gets my vote.
YUM, that spread sounds fantastic, thank you for the recipe because I WILL be making it soon! Aren't chickpeas the best? SO versatile and always delicious.
I love bell pepper chickpea hummus.
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