Garbanzo Bean Salad with Red Wine Vinaigrette

Garbanzo Bean Salad with Red Wine Vinaigrette For the salad: 2 ears fresh corn 2 15 oz cans Garbanzo Beans drained and rinsed 2 English cucumbers diced 3 Roma tomatoes diced 1/2 red onion peeled and diced 1 cup Feta cheese crumbled 2 green onions (optional) sliced For the dressing: 1/2 cup olive oil 1/2 cup red wine vinegar 2 tbsp honey 1 tbsp dijon mustard 1 tsp Italian Seasoning 2 cloves garlic minced salt and pepper to taste Arrange both ears of corn, un-shucked, in the microwave. If you prefer, you can set them on a microwaveable plate or tray. Cook for 5 minutes. Allow to cool: set the ears on a cooling rack or cutting board to cool. When the silks and top leaves are cool enough to handle, quickly shuck the husks off the cobs. Then cut the corn off the cob. In a large bowl, combine corn, BUSH'S Organic Garbanzo Beans, diced cucumbers, diced tomatoes, diced onion and Feta cheese crumbles. In a jar, add in all the dressing ingredients. Pop the lid on nice & tight. Then give it a really vigorous shake. Pour dressing over salad and stir well. Then serve! If not serving right away, cover with plastic wrap and put in the refrigerator. Serve within 24 hours