1 (10 oz.) bag frozen cut corn, thawed & drained
2 red bell peppers, chopped
4 celery stalks, chopped
2 (16 or 19 oz.) cans garbanzo beans (chick peas), rinsed & drained
2 (10 oz.) pkgs. frozen peas, thawed & drained
2 bunches green onions, chopped
1 c. light mayonnaise
8 tbsp. lemon juice
2 garlic cloves, chopped plus 1/4 tsp. garlic powder
2 tsp. dried oregano
Salt & freshly ground black pepper
1 tbsp. ground cumin

In a large bowl, combine corn, peppers, celery, garbanzo beans, peas and green onions and toss gently. Mix mayonnaise, lemon juice, garlic and garlic powder and oregano in a small bowl. Add to bean mixture and toss gently. Season with salt and pepper. Cover and refrigerate until well chilled, about 1 hour. Sprinkle cumin over salad. Serve. Makes about 12 cups.