Receta en Español, aquí.

Easy vegan and gluten-free salad.

Ingredients

2 cups cubed zucchini
1 cup Bird’s Eye frozen corn, cooked and chilled.
1/2 cup red onion, sliced, cut in quarters
1 1/2 cup (measured after cooking) dried garbanzo beans, cooked with salt and garlic, and drained. Chill.
5 large romaine lettuce leaves

Dressing

• Juice of two lemons (approximately 2 tablespoons)
• 1/4 cup extra virgin olive oil
• Pinch of salt
• Pinch of pepper

Mix well and drizzle over salad.

Procedure

• Make sure garbanzo beans and corn are completely chilled. It’s a good idea to cook both the day or morning before.
• Put vegetables and grain into a salad bowl
• Mix gently.
• Add dressing. Refrigerate about 15 minutes, or serve immediately at room temperature.