1/4 cup water
3 tablespoons vinegar
2 tablespoons sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground dry mustard
1 egg yolk, beaten
1 teaspoon butter
1 (15oz) can SunVista® Garbanzo Beans (drained, rinsed)
1 (15oz) can whole kernel corn, drained
3 large celery stalks, sliced (1 cup)
1 small onion, chopped (1/2 cup)
1/2 medium green bell pepper, chopped (1/2 cup)
1/2 medium red bell pepper, chopped (1/2 cup)
In 1-quart saucepan, mix all dressing ingredients with wire whisk except egg yolk and butter. Cook over medium-low heat until mixture boils, stirring frequently with wire whisk. Boil 1 minute, stirring constantly. Gradually pour about half of the mixture into the egg yolk, stirring constantly. Add mixture back to saucepan gradually, beating with whisk until smooth. Cook until very thick. Stir in butter. Set aside.
In large bowl, mix all salad ingredients. Fold in dressing until well mixed. Cover; refrigerate 1 hour or overnight.