Ingredients
1 medium ear sweet corn, husk removed1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 tablespoons minced fresh cilantro1 teaspoon ground cumin1/2 teaspoon chili powder1/4 teaspoon salt1/4 teaspoon pepper1/2 cup chopped roasted sweet red peppers1/4 cup canned fire-roasted diced tomatoesBaked pita chips or assorted fresh vegetables
Preparation
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Meanwhile, in a food processor, combine the beans, cilantro, cumin, chili powder, salt and pepper. Cover and process for 30 seconds or until blended. Transfer to a small bowl. Cover and refrigerate for at least 15 minutes.
Cut corn from cob. Add the corn, red peppers and tomatoes to bean mixture; mix well. Serve with pita chips or vegetables.
