a cinco de mayo salad

I don't know about you, but Texans know how to celebrate Cinco de Mayo.  Perhaps because of their close proximity to Mexico or maybe because they we like to find any reason to throw a party, but when this Mexican celebration day rolls around every year, this party is ON.

Though this isn't a traditional Mexican bean salad, I like to think it's Mexican because of the spicy cilantro and cumin.  It isn't a coincidence that cumin is my favorite spice and cilantro is my favorite herb.  This stuff is yum.


Mexican Chickpea Salad
1 can garbanzo beans, drained and rinsed
1 cup edamame, steamed
1 ear of yellow corn, steamed
1 handful cilantro, finely chopped
1/2 large red bell pepper, finely chopped
1/2 red onion, finely chopped
1/2 cup broccoli spouts
1/2 tsp. cumin
1/8 cup sesame oil
juice of 1 lemon
1/2 tsp. salt

In a food processor, finely chop the bell pepper, cilantro and onion.  Mix together in a bowl with beans, edamame, corn and broccoli sprouts.   In a small bowl, mix sesame oil, lemon juice, cumin and salt until well blended.  Add to the bean mixture.  Refrigerate and serve!