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.
Ingredients
- 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
Instructions
- 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 stir to incorporate into the salad. Refrigerate until ready to serve. The salad will keep in the fridge for up to three days.
Nutrition Information
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- 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
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.