Roasted Red Pepper, Corn and Garbanzo Bean Salad
- 2 (15-ounce) cans garbanzo beans, drained and rinsed
- 1 (16-ounce) jar red pepper or regular salsa
- 1 jar roasted red peppers, cut into chunks
- 1 cup frozen whole kernel, thawed and drained
- 2 green onions, thinly sliced
- Place drained beans in a serving bowl.
- Add salsa, red peppers, corn and onions. Stir to combine. Cover and refrigerate for 1-24 hours.
Makes 8 servings.