Chipotle Chickpea Corn Salad
Total Time
15 mins
Prep Time
15 mins
Rating
4.8 out of 5 stars
(10)
Ingredients
6
- 3 ears corn, husked and kernels removed
- 15 oz chickpeas, rinsed and drained
- 3 green onions, sliced
- 1 large avocado, diced
- 1/3 cup chopped cilantro
- 1/3 cup cotija cheese, can use queso fresco
- 1/2 cup plain Greek yogurt
- Juice of 1 lime plus more for garnish
- 1 chipotle pepper, from can, diced
- 1 teaspoon adobo sauce, from the can of chipotle peppers
- Kosher salt and black pepper, to taste
- Tortilla chips, for serving, optional
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Preparation
Step 1
In a large bowl, combine the corn, chickpeas, green onion, avocado, cilantro, and cotija cheese.
Step 2
In a small bowl, whisk together the yogurt, lime juice, chipotle pepper, adobe sauce. Season with salt and pepper, to taste. Taste the sauce and if it’s not spicy enough, you can add a little more adobo sauce.
Step 3
Pour the sauce over the salad and stir until well combined. Season with salt and pepper, to taste. You can squeeze a little extra lime juice on top, if desired.
Step 4
Serve as a side salad or eat as a dip with tortilla chips.
Step 5
Save recipe for the next time?
Chef's notes
Store the salad in an airtight container in the refrigerator for up to 3 days.
