Serious Salads: Chickpeas, Corn and Red Peppers with Honey-Lime Vinaigrette

Fall's just around the corner. How about a last hurrah summer salad? This one features fresh sweet corn, crisp red bell peppers and buttery-textured chickpeas in a honey-lime vinaigrette scented with cumin. It's a crowdpleaser, perfect for a backyard cook-out or picnic. Consider making extra. The leftovers are delicious for lunch (as many leftovers tend to be).

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

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Serious Salads: Chickpeas, Corn and Red Peppers with Honey-Lime Vinaigrette

About This Recipe

Yield:4
Total time:30 minutes

Ingredients

  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 red pepper, diced
  • 2 ears cooked corn, kernels scraped from the cob
  • 1 cup cooked edamame
  • 3 scallions, white and green parts, finely sliced
  • 1/4 cup lime juice, from 2 limes
  • 1 large garlic clove, minced
  • 1/4 cup extra virgin olive oil, best quality (recommended: Lucini)
  • 2 tablespoons honey
  • 1-1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon cumin

Procedures

  1. 1

    Combine all ingredients in a large bowl and toss well. Cover with plastic wrap and refrigerate until ready to serve.

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