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
Dressing:
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
Directions
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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