Southwest Chickpea and Corn Salad with Honey Lime Vinaigrette
Total Time
20 Minutes
Prep Time
20 Minutes
Rating
4.8 out of 5 stars
(20)
Ingredients
4 servings
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 2 ears cooked corn, kernels cut from the cob
- 1 cup cooked edamame
- 3 scallions, white and green parts, finely sliced
- ¼ cup fresh lime juice, from 2 limes
- 1 large clove garlic, minced
- ¼ cup extra virgin olive oil, best quality such as Lucini or Colavita
- 2 tablespoons honey
- 1¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon cumin
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Preparation
Step 1
In a large bowl add the chickpeas, bell pepper, corn, edamame, and scallions. Stir gently to combine.
Step 2
Add the lime juice, garlic, oil, honey, salt, pepper, and cumin to the salad and stir to incorporate.
Step 3
Refrigerate until ready to serve. The salad will keep in the fridge for up to three days.
Step 4
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Chef's notes
The salad is delicious and a quick, healthy option for gatherings. It can be paired with dishes like tequila lime chicken, blackened chicken, shrimp tacos, and carne asada.
