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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I am getting into salad season here in the desert so I invented this one. It has a lot of crunch and a tangy lemon garlic dressing! I hope you like it! Ingredients:
1 (15 1/4 ounce) can sweet whole kernel corn, drained |
1 (15 1/2 ounce) can chickpeas, drained and rinsed |
1 (16 ounce) bag broccoli coleslaw mix (i like mann's brand brocco slaw) |
1 green bell pepper, seeded and chopped |
1 jalapeno, seeded and chopped |
1 cup plain yogurt |
1 tablespoon fresh lemon zest |
2 tablespoons fresh lemon juice |
1 tablespoon canola oil |
2 tablespoons honey, pref. raw-thick type |
4 teaspoons balsamic vinegar |
1/2 teaspoon lawry's seasoned salt |
1/4 teaspoon pepper |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon dried oregano |
1/4 teaspoon ground coriander |
2 large garlic cloves, crushed and chopped (or 4 reg. size) |
Directions:
1. In a large bowl; mix corn, chick peas, brocco slaw, bell pepper, and jalapeno.
2. In a small bowl; mix together the yogurt, lemon zest, lemon juice, oil, honey, balsamic, Lawry's, pepper, red pepper flakes, oregano, coriander, and garlic.
3. Pour lemon mix into slaw mix and toss to coat.
4. Chill to let the flavors meld together then enjoy!
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