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Corn and Chickpea Fiesta Salad

A vibrant and nutritious salad featuring sweet corn, hearty chickpeas, and creamy avocado, topped with a zesty cilantro-lime vinaigrette.
Prep Time 15 minutes
Total Time 15 minutes
Serving Size 4 servings

Ingredients

Salad Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped

Vinaigrette Ingredients

  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • to taste Salt and pepper

Instructions

Preparation

  • In a large bowl, mix together the chickpeas, corn, red bell pepper, red onion, cherry tomatoes, avocado, and fresh cilantro.
  • In a separate small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper until emulsified.
  • Pour the dressing over the salad and gently combine for an even distribution of flavors.
  • Enjoy immediately or let sit in the refrigerator for about 30 minutes to meld the flavors completely.

Notes

For added creativity, pair this salad with grilled chicken or present it at gatherings garnished with extra cilantro and lime wedges. Store leftovers in an airtight container in the fridge for up to three days, ideally keeping the vinaigrette separate to avoid sogginess.