corn

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.

Servings: 4
Total Time: 20 Minutes

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
  • 1/4 cup fresh lime juice, from 2 limes
  • 1 large garlic clove, minced
  • 1/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
  • 2 tablespoons honey
  • 1-1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon cumin

Instructions

  1. 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.