Southwest chickpea and corn salad with honey lime vinaigrette

By Ethan Hua

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351 Calories

4 Serving

Summary

Party-perfect and easy to make ahead, this salad features sweet corn, crisp red bell peppers, and buttery chickpeas tossed in a cumin-scented honey-lime vinaigrette.

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Step by Step

Step 1

In a large bowl, add the chickpeas, bell pepper, corn, edamame, and scallions. Stir gently to combine. Add the lime juice, garlic, oil, honey, salt, pepper, and cumin and stir to incorporate into the salad. Refrigerate until ready to serve. The salad will keep in the fridge for up to three days.