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.