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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serve this flavorful and refreshing salad as a main dish or side dish. We're a family of spice wimps, so it works nicely with just mildly spiced. (Don't tell that it's healthy, vegan, low fat, and probably gluten free.) Ingredients:
1 (15 ounce) can garbanzo beans, drained & rinsed |
1 (15 ounce) can black beans, drained & rinsed |
1 cup chopped onion (i use frozen) |
1 tablespoon ginger paste or 1 tablespoon fresh ginger |
1/2 teaspoon mild curry powder (or more, to taste) |
1 tablespoon dried cilantro |
1 tablespoon lemon juice |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (15 ounce) can creamed corn, undrained (to make this gluten free, check ingredients, some contain modified food starch, which may not be gf.) |
1 1/2 cups cooked brown rice |
2 rice cakes, crumbled (to soak up juice. you could try draining the tomatoes or using more cooked rice and or or raisins in) |
1/2 cup raisins |
Directions:
1. Drain & rinse beans.
2. Stir all ingredients together.
3. I microwave it until it simmers, about 9 minutes, but you can probably skip this step.
4. Chill & serve.
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