Chickpea, Corn & Red Pepper Salad
This salad is very versatile and can have many different beans and veggies swapped for those you have on hand. Just keep the proportions similar.
Chickpea, Corn & Red Pepper Salad with Honey-Lime vinaigrette
Delicious side dish that doubles as a dip with tortilla chips
Ingredients
- 15 ounce chickpeas rinsed and drained
- 1 red bell pepper diced
- 2 ears corn Kernels cut from cob
- 15 ounces black beans drained and rinsed
- 15 ounces cannellini beans
- 3 scallions white and green parts, diced
- ¼ cup lime juice freshly squeezed from 2 limes
- 1 garlic clove minced
- ¼ cup extra virgin olive oil
- 2 tablespoon honey
- 1 ¼ teaspoon salt
- ¼ teaspoon 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.
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