Ingredients
| Chickpeas (garbanzo beans), canned(3 -#10 cans) | 25 cups |
| Corn, canned, whole kernel(1 – #10 can) | 12 cups |
| Scallions or green onionschopped | 2 cups |
| Parsleychopped | 1 cup |
| Sweet peppers, red, largediced | 3 each |
| Vegetable oil | ¾ cup |
| Vinegar, red wine | 1 cup |
| Garlic, rawminced | 1 tbsp |
| Salt | 1 tbsp |
| Black pepper | 1 tsp |
Instructions
- Drain and rinse garbanzo beans and corn.
- Wash and dice red bell peppers.
- Mix together beans, corn, chopped scallions, parsley,and diced red pepper in a large bowl.
- Mince 1 tablespoon on fresh garlic, or use 2 tablespoons of jarred chopped garlic.
- In a separate bowl from the main ingredients of the salad, mix the dressing – vegetable oil (can sub olive oil), red wine vinegar, garlic,salt,and pepper.
- Pour the dressing over the garbanzo bean + corn mixture,and toss well to coat all ingredients evenly. Chill and hold for cold service.
- CCP: Hold for cold service at 41° F or lower.