Chickpea, Corn & Red Pepper Salad with Honey-Lime Vinaigrette
This crowd-pleasing salad has sweet corn, crisp red bell peppers & buttery chickpeas in a cumin-scented honey-lime vinaigrette.
Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained
- 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 garlic clove, 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
- Combine all ingredients in a large bowl and toss well. Cover with plastic wrap and refrigerate until ready to serve.
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.