You know that you can make delicious recipes from the canned items you carry in your pantry. Last month I showed you my White Bean Tapenade Recipe, and this month I am sharing a family another favorite. My Dad’s wife, Peggy, gave me this recipe one Thanksgiving after my husband wolfed down the double recipe and asked for more. Since then, this Garbanzo Bean salad recipe has been passed on to many who have tasted it at my home, and now I will pass it on to you.
As part of the #CansGetYouCooking Challenge, I am to make a recipe a month involving canned food. This is a great way for me to clean out my pantry, and to stock up anew. Since I live in Florida, we get by hurricanes quite frequently. This usually results in an abundance of canned foods when we don’t get hit. A well-stocked Cantry helps you save time and get a healthy, flavorful and home-cooked meal on the table, more often. It’s homemade made easy. I love canneries these days lock in the freshness and nutrients of the vegetables by canning at the right time. At Publix, you can even get many organic and salt-free varieties.
Are you interested in finding out more about how Cans Can Get You cooking? Follow their social media accounts for yummy recipes and ideas. You can find Cans Get You Cooking on Facebook, Pinterest, and YouTube. Do you have a favorite recipe that uses canned foods? What #CansGetYouCooking?
- 1 can Garbanzo beans, drained
- 1 can sweet peas, drained
- 2 2oz cans white shoe peg corn, drained
- ¾ c mayonnaise
- 3 T spicy mustard
- Mix canned vegetables in a bow with mayonnaise and mustard
- Add a little at a time of each to achieve the desired color or taste
Where would you serve this Garbanzo Bean Salad at? Tell me on the GT form below and you could win a $25 American Express gift card, a Cans Get You Cooking tote bag, a Cans Get You Cooking apron and a can opener.
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