Southwest Chickpea and Corn Salad with Honey Lime Vinaigrette
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Party-perfect and easy to make ahead, this salad features sweet corn, crisp red bell peppers, and buttery chickpeas tossed in a cumin-scented honey-lime vinaigrette.
I love bean and veggie salads in the summer—they’re colorful, hearty, and easy to make ahead for a crowd. This Southwest chickpea and corn salad is a perfect example. With sweet corn, crisp red bell peppers, and buttery chickpeas, all tossed in a cumin-scented honey-lime vinaigrette, it’s a go-to for outdoor gatherings. Whether serving it alongside tequila lime chicken, blackened chicken, shrimp tacos, carne asada, or enjoying it on its own, it’s sure to be a hit.
“This salad is delicious–what a delectable combination of flavors, not to mention easy-to-pull-together and healthy!”
What You’ll Need To Make Southwest Chickpea And Corn Salad
- Chickpeas: Adds protein and a hearty, creamy texture.
- Red Bell Pepper: Provides sweetness, color, and crunch.
- Corn Kernels: Adds sweetness and a fresh, summery flavor. Cook fresh corn on the cob before removing the kernels and adding them to the salad.
- Cooked Edamame: Contributes protein and a slightly nutty taste.
- Scallions: Adds a mild onion flavor and freshness.
- Fresh Lime Juice: Provides acidity and brightness.
- Garlic: Adds a pungent, savory depth.
- Extra Virgin Olive Oil: Adds richness and binds the ingredients together. Use best quality such as Lucini or Colavita.
- Honey: Balances the tart lime juice and savory garlic with a touch of sweetness.
- Cumin: Adds warmth and a smoky, earthy flavor.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a large bowl add the chickpeas, bell pepper, corn, edamame, and scallions.
Stir gently to combine.
Add the lime juice, garlic, oil, honey, salt, pepper, and cumin.
Stir gently to combine.
Refrigerate until ready to serve.
Enjoy!
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Southwest Chickpea and Corn Salad with Honey Lime Vinaigrette
Party-perfect and easy to make ahead, this salad features sweet corn, crisp red bell peppers, and buttery chickpeas tossed in a cumin-scented honey-lime vinaigrette.
Ingredients
- 1 (15-ounce) 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 2 limes
- 1 large clove garlic, minced
- ¼ cup extra virgin olive oil, best quality such as Lucini or Colavita
- 2 tablespoons honey
- 1¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon cumin
Instructions
- In a large bowl add the chickpeas, bell pepper, corn, edamame, and scallions. Stir gently to combine. Add the lime juice, garlic, oil, honey, salt, pepper, and cumin and store to incorporate into the salad. Refrigerate until ready to serve. The salad will keep in the fridge for up to three days.
Nutrition Information
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- Per serving (4 servings)
- Calories: 351
- Fat: 18 g
- Saturated fat: 2 g
- Carbohydrates: 40 g
- Sugar: 13 g
- Fiber: 9 g
- Protein: 12 g
- Sodium: 618 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Always looking for ways to incorporate more beans and veggies into my diet and this recipe hit all the right notes. I can’t believe that I am just discovering how good chick peas are.
Yet another great salad with corn on the cob and the amount of protein is a bonus! I served it on Sunday and my family already wants it again his week. Thanks Jen.
Hi Jenn!
We love everything we have tried and have passed many recipes along. I’m curious what you think about using the corn without cooking first.
Thanks in advance!
Maryalice
I’ve been making this nonstop this summer! I typically sub maple syrup for the honey and ~1.5 cups of roasted frozen corn for the corn off the cob. I also like to add a bit of orange bell pepper for even more veggies and color. So good!
Just made the salad for a 4th of July bbq. Of course I had to taste it before packing it up for the party. It’s outstanding. The flavors, sweet and a little salty, textures are so complimentary. Thank you!
Jenn, great dish as always – this was my final corn salad dish of yours and appreciated the uniqueness of the chickpeas and the edamame. But all of your corn dishes are excellent!
If I wanted to add some heat, what would you recommend? Cayenne, chipotle pepper in adobe, or fresh jalapeño?
So glad you liked it! For a little kick, I’d go with either cayenne or the jalapeño. 😊
Thanks so much, Jenn!
Unrelated question, are there any cocktail websites or “cocktail influencers” that you like?
Unfortunately, I don’t — I’m sorry!
If I am able to make this salad the day before serving, is that good to do for developing added flavor?
Hi Mary, I don’t think the flavor changes. ton, but it certainly can’t hurt. Hope you enjoy!
I made this as part of our Christmas lunch. I made it exactly as printed it was a perfectly balanced dressing with just a hint of cumin and lime. Next day just as good. Tks Jenn. Beryl
Definite crowd pleaser! I tweaked a little for larger group: added cucumber, avocado grape tomatoes and extra sweet peppers. Left out the edamame. Delicious dressing too!