The first Sunday is potluck Sunday at the Unitarian Universalist Fellowship in Amarillo, Texas, about 14 miles from where I live. Usually, for years, I have made a certain pie that many like. This morning I neither felt the inclination nor the had the time because I went out to feed horses and work on my steep drive. Plus, the forecast predicted a quite hot day, 98 degrees Fahrenheit, making me disinclined to heat up the oven. I opened my pantry door, viewed the canned goods and created this recipe. Several asked how I made it; apparently my experiment met with success.
2 15 oz. cans garbanzo beans, drained and rinsed
1 15 oz. can whole kernel corn, drained
1/4 medium size purple onion, finely chopped
1 medium size red bell pepper, chopped
1/3 cup medium size black olives, sliced
1/4 cup (or amount to suit your own personal taste) red wine vinegar
1/2 cup olive oil
2 tsp. ground cumin
2 tsp. coriander seeds, ground
freshly ground black pepper to taste
Mix all the above. Chill and serve. Personally, I think this might have been even better if allowed to marinate to blend all the flavors. This is easy, nutritious, and vegan.