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Chickpea, Corn & Red Pepper Salad with Honey-Lime vinaigrette

Delicious side dish that doubles as a dip with tortilla chips
Print Recipe
Prep Time 15 minutes
Course Appetizer, Salad, Side Dish
Servings 0

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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