On a hot Summer day nothings soothes a cool, refreshing salad craving like this Corn and Chickpea Salad recipe. It’s bursting with flavors and colors but isn’t heavy like potato or macaroni salads sometimes can be. Instead of thick fattening mayo or Miracle Whip, this salad is topped with a lime and cilantro dressing.
What I love about these kinds of salads is that they keep well for several days. No need to cook or heat anything up either. It also can be used in many ways. I used some leftover on top of a lettuce salad with some grilled chicken. It could also be yummy on top of a baked or grilled potato too.
Corn and Chickpea Fiesta Salad
from: a teaspoon of happiness
1 can corn, drained
2 cans chickpeas, drained and rinsed
1 pound container of cherry tomatoes, quartered
1 green pepper, diced
1 small red onion, finely diced
1 seedless cucumber, chopped
3/4 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
4 tablespoon lime juice (2 limes)
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
Combine all of your salad ingredients together and mix well. In a small bowl, whisk together your dressing ingredients until combined. Pour over salad and stir.
Refrigerate several hours before serving so flavors develop and combine. Enjoy!