Corn and Chickpea Fiesta Salad with Cilantro-Lime Vinaigrette


2 1/2 cups corn (fresh, frozen, canned....whatever you prefer, but if you're using canned corn make sure to drain and rinse it)
2 cans chickpeas, drained and rinsed
3 cups cherry tomatoes, quartered (about a 1 pound container)
1 green pepper, diced
1 small red onion, finely diced
1 English cucumber, chopped

3/4 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
4 tbsp lime juice
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper


Combine all of the salad ingredients in a big bowl.

In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.

Refrigerate until serving or at least for a half an hour to let the flavors blend.

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