Description
This Southwest Chickpea and Corn Salad with Honey Lime Vinaigrette is a refreshing and flavorful dish that combines the sweetness of corn with the creaminess of avocado, all tossed in a zesty honey lime dressing.
Ingredients
Scale
Salad:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 1/2 cups fresh or frozen corn (thawed if frozen)
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
Honey Lime Vinaigrette:
- 2 tablespoons olive oil
- 2 tablespoons honey
- juice and zest of 2 limes
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, combine the chickpeas, corn, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
- Make Vinaigrette: In a small bowl or jar, whisk together the olive oil, honey, lime juice, lime zest, cumin, chili powder, salt, and pepper until well combined.
- Toss and Serve: Pour the honey lime vinaigrette over the salad and toss gently to coat. Adjust seasoning if needed. Serve immediately or chill for 30 minutes for best flavor.
Notes
- For extra protein, add grilled chicken or shrimp.
- This salad is also great served with tortilla chips as a dip.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwest
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 10g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
