Southwest Chickpea and Corn Salad with Honey Lime Vinaigrette

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Party-perfect and easy to make ahead, this salad features sweet corn, crisp red bell peppers, and buttery chickpeas tossed in a cumin-scented honey-lime vinaigrette.

Southwest Chickpea and Corn Salad in Serving Bowl

I love bean and veggie salads in the summer—they’re colorful, hearty, and easy to make ahead for a crowd. This Southwest chickpea and corn salad is a perfect example. With sweet corn, crisp red bell peppers, and buttery chickpeas, all tossed in a cumin-scented honey-lime vinaigrette, it’s a go-to for outdoor gatherings. Whether serving it alongside tequila lime chickenshrimp tacoscarne asada, or enjoying it on its own, it’s sure to be a hit.

“This salad is delicious–what a delectable combination of flavors, not to mention easy-to-pull-together and healthy!”

What You’ll Need To Make Southwest Chickpea And Corn Salad

Chickpea, Corn & Red Pepper Salad with Honey-Lime Vinaigrette Ingredients
  • Chickpeas: Adds protein and a hearty, creamy texture.
  • Red Bell Pepper: Provides sweetness, color, and crunch.
  • Corn Kernels: Adds sweetness and a fresh, summery flavor. Cook fresh corn on the cob before removing the kernels and adding them to the salad.
  • Cooked Edamame: Contributes protein and a slightly nutty taste.
  • Scallions: Adds a mild onion flavor and freshness.
  • Fresh Lime Juice: Provides acidity and brightness.
  • Garlic: Adds a pungent, savory depth.
  • Extra Virgin Olive Oil: Adds richness and binds the ingredients together. Use best quality such as Lucini or Colavita.
  • Honey: Balances the tart lime juice and savory garlic with a touch of sweetness.
  • Cumin: Adds warmth and a smoky, earthy flavor.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

In a large bowl add the chickpeas, bell pepper, corn, edamame, and scallions.

chickpeas, red pepper, corn kernels, edamame, and scallions in separate piles in large glass bowl

Stir gently to combine.

chickpeas, red pepper, corn kernels, edamame, and scallions combined in large glass bowl

Add the lime juice, garlic, oil, honey, salt, pepper, and cumin.

lime juice, garlic, oil, honey, salt, pepper, and cumin added chickpeas, bell pepper, corn, edamame, and scallions in large glass bowl

Stir gently to combine.

all salad ingredients mixed together with two large wooden spoons in bowl

Refrigerate until ready to serve.

fully prepared salad in glass bowl covered with plastic wrap


prepared salad in white serving bowl with lime wedges, salt, and and olive oil in the background

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Southwest Chickpea and Corn Salad with Honey Lime Vinaigrette

Party-perfect and easy to make ahead, this salad features sweet corn, crisp red bell peppers, and buttery chickpeas tossed in a cumin-scented honey-lime vinaigrette.

Servings: 4
Total Time: 20 Minutes


  • 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


  1. In a large bowl add the chickpeas, bell pepper, corn, edamame, and scallions. Stir gently to combine. Add the lime juice, garlic, oil, honey, salt, pepper, and cumin and store to incorporate into the salad. Refrigerate until ready to serve. The salad will keep in the fridge for up to three days.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 351
  • Fat: 18 g
  • Saturated fat: 2 g
  • Carbohydrates: 40 g
  • Sugar: 13 g
  • Fiber: 9 g
  • Protein: 12 g
  • Sodium: 618 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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  • Jenn, great dish as always – this was my final corn salad dish of yours and appreciated the uniqueness of the chickpeas and the edamame. But all of your corn dishes are excellent!

    If I wanted to add some heat, what would you recommend? Cayenne, chipotle pepper in adobe, or fresh jalapeño?

    • — Marky Mark on April 1, 2024
    • Reply
    • So glad you liked it! For a little kick, I’d go with either cayenne or the jalapeño. 😊

      • — Jenn on April 1, 2024
      • Reply
      • Thanks so much, Jenn!

        Unrelated question, are there any cocktail websites or “cocktail influencers” that you like?

        • — Marky Mark on April 1, 2024
        • Reply
        • Unfortunately, I don’t — I’m sorry!

          • — Jenn on April 3, 2024
          • Reply
  • If I am able to make this salad the day before serving, is that good to do for developing added flavor?

    • — Mary Reiling on February 8, 2024
    • Reply
    • Hi Mary, I don’t think the flavor changes. ton, but it certainly can’t hurt. Hope you enjoy!

      • — Jenn on February 9, 2024
      • Reply
  • I made this as part of our Christmas lunch. I made it exactly as printed it was a perfectly balanced dressing with just a hint of cumin and lime. Next day just as good. Tks Jenn. Beryl

    • — Beryl Kerr on December 26, 2023
    • Reply
  • Definite crowd pleaser! I tweaked a little for larger group: added cucumber, avocado grape tomatoes and extra sweet peppers. Left out the edamame. Delicious dressing too!

    • — Lori on August 6, 2023
    • Reply
  • Just made this with what I had laying around. Threw in olives instead of edamame. Added cilantro. Cut down the dressing to 1 Tbl. honey and for me, that was perfect. Thanks for an quick easy delicious recipe!

  • This dressing is nasty. It tastes better without it

  • We love this salad! If I don’t have garbanzos or edamame on hand I usually just sub in black beans. The leftovers are even more flavorful. We have used them as a topping for Jenn’s seared salmon with an avocado fan on the side for a satisfying dinner you can feel good about.

  • Simple to make, tasty to eat. Great way to have a salad without all the boring ‘normal’ salad regulars.

  • Great recipe!! Enjoyed the salad with grilled naan & wine 🍷

  • Great recipe!!

  • Would this be a good pairing with the Maryland crab cakes?

    • Sure! 🙂

  • A friend shared this recipe with me a couple of months ago, and I am so glad she did. This salad is delicious–what a delectable combination of flavors, not to mention easy-to-pull-together and healthy!

  • Another absolutely delicious recipe! Light and perfect for a summer dinner side dish. I used fresh corn right off the cob – uncooked.

  • Another winning recipe from Jenn! Such a colorful, healthy, and flavorful salad. Will be adding this to our summer rotation.

    • Can this be made the night before serving?

  • I absolutely love your recipes. Can I use corn from a can for this recipe? And if so, how much? Thank you.

    • Hi Portland, so glad you like the recipes! Yes, canned corn will work here if you don’t have access to fresh. I’d recommend 1.5 cups and make sure you drain and rinse it before using. Hope you enjoy!

  • Can you make this ahead of time? Love ALL of your recipes!!

    • Yes, definitely, Tricia. Glad you like the recipes! 🙂

  • Love this recipe, summertime favorite in my house. Could you update the nutritional information for it, thanks!!

    • Glad you like it! I just added the nutritional info. 🙂

  • Another delicious recipe! I made the garbanzo beans from dried beans and have more left for hummus. This salad has so many layers of flavor and textures. We are going to take it for lunch and put it on greens for a full complex protein meatless lunch. Will definitely be using this for summer picnics.

  • Jen

    How do you think roasted chick peas would be in that salad?

    • Delicious!

  • The dressing is outstanding! I am not a huge fan of edamame or chickpeas so I substitute them for other beans that I do like. The dressing is great. I use this dressing on a multitude of salads like Mango, Avocado and Queso Fresco. The sweet and tart work well with a variety of fruits and vegetables, including the corn and red peppers in this salad.

  • Hi, My son doesn’t like corn. Do you think a can of black beans could be substituted?
    Should a little more honey then be added?Thanks, Susan

    • Hi Susan, Yes, that would be fine or you could add a yellow or orange bell pepper. You may need to add a little more honey with the black beans; I would just taste and adjust if necessary.

  • This dish is fabulous! I love chickpeas and I always have a huge batch around- I make them in the pressure cooker in 10 min and put them in all sorts of dishes; but wouldn’t you know the day that I made this I was out- so I used black eyed peas instead. Everyone raved about it and ate it like salsa on tortilla chips!

  • This is not only delicious and filling, it is beautiful to display on the table. A great summer time dish but so good it should be made year round.

    • — Jennifer Marcus
    • Reply
  • This is just a perfect salad for summer, and it lasts a while in the fridge. Loved it!

  • This took only minutes to make, and what seemed like seconds to devour! It was delicious with grilled turkey burgers and impressed my heavy meat-and-potatoes eating friends who are trying to lose weight. Thanks for another great recipe.

    • Absolutely delicious – everyone I have made it for has raves about it!

  • I adore anything that is vinaigrette… this looks wonderful! I am adding this to my next grill-out menu. Yumm-oh! Thank you.

    • — Elizabeth C. in Kansas
    • Reply
  • Delicious, colorful, healthy and easy – all wrapped up in one – a definite make again! Thanks.

  • Nice way to enjoy chickpeas! A little too much dressing for me, but would make again and adjust amount of dressing to veggies.

    • — Shelley Thomas
    • Reply
  • Summer in a bowl! This dish is simple, delicious, pretty to look at, and healthy to boot.

  • Easy, fresh, healthy and tasty!

    • — Karla Jalowiecki
    • Reply
  • One of my favorite summer time salads in 2010, I’m looking forward to making this many more times for 2011 summer bbq’s! Such clean and refreshing flavors!

  • This such a delicious recipe. Whips up in a heartbeat and tastes fabulous, especially with our local sweet corn!

  • I whipped this together last night in a few minutes…it was delicious! Your recipes are the best…I am a huge fan!

  • I made this salad tonight with “knock off” Johnny Rocket Sandwiches (from Yellow Dog Eats in Gotha, Florida).

    Oh my gosh … this salad is beyond awesome and I have a feeling the leftovers will be even BETTER tomorrow.

    Thank you for sharing this recipe.

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