From Once Upon a Chef
Southwest Chickpea and Corn Salad with Honey Lime Vinaigrette
- Time
- 20 min
- Makes
- 4
- Ingredients
- 12
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Ingredients
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 red bell pepper, (diced)
- 2 ears cooked corn, (kernels cut from the cob)
- 1 cup cooked edamame
- 3 scallions, (white and green parts, finely sliced)
- ¼ cup fresh lime juice, (from two limes)
- 1 large clove garlic, (minced)
- ¼ cup extra-virgin olive oil, (best quality such as Lucini or Colavita)
- 2 tablespoons honey
- 1¼ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
Nutrition · per serving
- Calories
- 351 kcal
- Fat
- 18 g
- Fiber
- 9 g
- Sugar
- 13 g
- Sodium
- 618 mg
- Protein
- 12 g
- Carbohydrate
- 40 g
- Saturated fat
- 2 g
As published by Once Upon a Chef.
The method
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