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

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