- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon dried parsley
- 2 teaspoons dried minced onion
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon EACH dried basil, dried oregano, salt
- 2 tablespoons grated parmesan cheese
- 1 teaspoon white granulated sugar
Start by preparing the dressing. Pour all of the ingredients into a mason jar, place the lid on the jar, and then shake vigorously until ingredients are incorporated. Place in the fridge while you prepare the salad.
Drain and rinse the garbanzo and black beans; shake in colander to rid of any excess water. Place in a large bowl. Add the drained corn or cut the corn off the cob and add to salad.
Chop the English cucumber (peel first if desired), dice the red pepper, chop the avocado, dice the red onion, finely chop the parsley. Add all of these ingredients to the salad.
Remove the dressing from the fridge and give it a good shake. Pour over the salad* and toss to coat. If desired, season with salt and pepper. Toss.
You likely won't use all of the dressing (unless you love a ton of dressing) so store the leftovers in the fridge for up to 2 weeks. Enjoy dressed salad immediately.