Chick Pea Salad with Tomatoes and Corn


15 oz can chick peas (garbanzo beans), drained
1 medium cucumber, diced
1 cup frozen corn, thawed
1 medium or 3 campari tomatoes, diced
1 tsp dijon mustard
3 Tbsp red wine vinegar
3 Tbsp olive oil
Salt and fresh cracked pepper to taste
Fresh parsley or cilantro (optional)


Whisk mustard, vinegar, oil, salt and pepper and herbs together, until the mixture turns from transparent to cloudy. If you have fresh herbs, toss everything in the food processor and whiz it up.

Add diced cucumber, tomatoes, beans and corn to vinaigrette and mix. This salad will keep in the fridge for a few days.

This recipe is also linked to...

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